Mix together the seasonings: sage, salt, pepper and garlic.
Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
Cook on low for 6-8 hours.
hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
Heat over medium and stir until mixture thickens, about 4 minutes.
Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
Serve with remaining glaze on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1942g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 298 (14%)|
|Amt Per Serving||% DV|
|Total Fat 33.2g||44 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 589.7mg||181 %|
|Sodium 589.1mg||20 %|
|Potassium 6399.7mg||168 %|
|Total Carbohydrate 258.1g||76 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 250g|
|Protein 200.9g||287 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2137
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