Brown Sugar and Balsamic Glazed Pork Tenderloin

I have been missing from this blog for a long time- I really havent been doing that much cooking since McKinley. My friend, Dara, invited me to a Menu Maker class right after McKinley was born. Basically, you go to a lady's home, she has all the ingredients to season the meats.. you put them in freezer bags and take them home and put your meat in each bag. You freeze it and when you are ready to eat, you defrost and either cook in the crock pot or the oven. It. Was. Awesome. Craig and I both loved having things ready to cook whenever we needed it.

We talked about it and figured that I didnt need to pay to go to someone's house to make freezer meals, especially now that the internet is FULL of great ideas. So, we decided we would try it on our own.

He was off on Thursday, I went to Crest to get all the ingredients for the marinades and seasonings and then we went to Sams to buy our meat. That afternoon, we filled our freezer bags and now our deep freeze is full of new meals and my milk. :)

We also bought a HUGE pork tenderloin from Sams, and cut it into thirds. I had pinned a recipe on pinterest for Brown Sugar and Balsamic Glazed Pork Tenderloin, that you cook in your crock pot.. Yummy!!!!

We made it tonight and we will definitely be making it again!!!!!

Ingredients:

1 (2 pound) boneless pork loin- (Im not sure how big ours was, it was a third of the big one from sams)

1 teaspoon ground sage- (we didnt have ground sage, so we used italian seasoning.. it has sage in it)

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Enjoy!