Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, August 31, 2013


I got this recipe from another blogger, loved it and thought you might, too!

2 pork tenderloins, approximately 3 lbs total
2 tsp ground sage
1 tsp salt
1/2 tsp ground black pepper
3 garlic cloves, pressed
1 cup water, divided
1/2 cup brown sugar
1 tbsp cornstarch
1/4 cup balsamic vinegar
2 tbsp soy sauce

Lay the tenderloins in the bottom of a large crockpot or slow cooker; rub with the sage, salt, pepper.  Pour half the water in the bottom of the cooker; add the pressed garlic.  Place lid on cooker and cook on low for 6 hours.

In a small microwave-safe bowl combine the remaining water, brown sugar, cornstarch, vinegar, and soy sauce.  Cook on high for one minute; whisk and cook another minute or until thickened.   Pour half the mixture over the tenderloins and continue cooking for another hour or two.

Before serving, warm the remaining glaze and serve with the tenderloin.

This recipe is one I got from Shugary Sweets.

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