There is another step that you must take, if you want that crust to form. If you don’t want to bother creating the crust, don’t worry, your roast will still be spectacular. But creating the crust is easy and makes this dish even more impressive, so why not take those few extra minutes?

Transfer your roast (carefully, using tongs on top and a spatula underneath) to a sheet pan. Baste with the glaze and broil for 1-2 minutes. Repeat these two steps until the desired level of crustiness is achieved. Two or three times under the broiler should do it. Stay right by the oven while you broil, as the sugary glaze can burn easily.

INGREDIENTS

For the Roast

2 pounds pork tenderloin

1 teaspoon ground sage

½ teaspoon salt

¼ teaspoon pepper

1 clove garlic; crushed

½ cup water

 

For the Glaze

½ cup brown sugar

1 tablespoon cornstarch

¼ cup balsamic vinegar

½ cup water

2 tablespoons soy sauce

 

INSTRUCTIONS

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.

An 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.

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Quick Tip:   If you don’t have balsamic vinegar, you can use either apple cider vinegar or red wine vinegar combined with brown sugar, in a pinch. Just mix 1 Tbsp. vinegar with 1 tsp brown sugar.

Recipe and image courtesy of Laura at Laura’s Sweet Spot