Balsamic Glazed Pork Tenderloin

This is probably L's favorite thing that I make. The original recipe came from C+C Marriage Factory but I've changed the proportions just a little bit to really bring out the flavors we prefer. One of the brilliant things about this recipe is that it can either be cooked in the crock pot or in the oven depending on how long you have for cooking.

We give this recipe 5 Stars because it really is amazing.

Ingredients
1 boneless pork tenderloin
1 teaspoon ground sage
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 cup light beer
1/2 cup brown sugar
1/4 cup balsamic vinegar
1/2 cup water
4 + 2 tablespoons soy sauce
1 1/2 tablespoon cornstarch

Directions
Combine the sage, salt and garlic powder. Rinse tenderloin and pat dry. This is important, the rub sicks better to dry meat. Rub the sage mixture over tenderloin. 

Either
Place in a slow cooker with 1/2 cup beer and cook on Low for 6-8 hours or High for 3-4 hours. During the last hour of cooking, baste with glaze every 15 minutes.
Or
Preheat oven to 375°. Place tenderloin in a baking dish with 1/2 cup beer. Bake for approximately 45 minutes or until internal temperature is 160°. Baste the tenderloin with the glaze at 20, 30, and 40 minutes into cooking and again when removed from oven.

Reserve some a lot of glaze for serving. If you're serving to more than 2 people, I strongly recommend doubling the glaze recipe.

Glaze
Combine brown sugar, balsamic vinegar, water and 4 tablespoons soy sauce in a small sauce pan. Bring to a boil. Mix 2 tablespoons soy sauce with 1 1/2 tablespoon cornstarch in a small bowl. Mix WELL! While vinegar mixture is boiling, pour in cornstarch mixture. Stir until thick and remove from heat. This makes a pretty thick glaze. To make a thinner glaze, reduce the amount of cornstarch.