"Wow"…that’s what I said when I took a bite of this. You’ll recall in my previous post that I’m not a happy girl when I make something and it doesn’t turn out. This is one of those recipes that I’m definitely going to go back to…and often.
It was easy and delicious – throw it in your crockpot and it’s done! I served it with Leek and Pancetta Risotto. The contrast of the tanginess from this pork and the creaminess of the risotto was divine!
1 (1 ½ - 2) boneless pork tenderloin
1 teaspoon ground sage
1/4 teaspoon salt
1/4 teaspoon pepper
2 clove garlic, crushed
1/2 cup fat free low sodium chicken broth
2 cloves garlic minced, for pork
1 medium onion, sliced
2 T balsamic vinegar
1/3 cup brown sugar
1 T cornstarch
3 T balsamic vinegar
1/3 cup water
1 ½ tablespoons soy sauce
Slice onion and place into the bottom of the crockpot. Pour chicken broth and the first 2 T of balsamic vinegar (reserve the other 3 T for the glaze) over onions.
Cover and cook on low for 4-5 hours.