I am a huge balsamic vinegar fan and will make any recipe that includes it. I was instantly in love with this pork loin recipe. I serve it over rice and pour enough glaze to have it cover the rice too. Delicious!
The glaze recipe makes much more than is actually needed for a two pound roast, so I use the leftover glaze for chicken breast cubes that I always keep in my refrigerator for a quick go-to meal.
Cut access fat from the pork loin if necessary. Rub the minced garlic onto the pork roast.
Combine the ground sage, salt and pepper. Rub over the entire pork loin. Place the loin in a slow cooker. Pour 1/2 cup of the water into the bottom of the slow cooker. Cover and cook on low for 6 - 8 hours.
Just before the end of your cooking time, prepare the glaze by combining the brown sugar, cornstarch, balsamic vinegar, 1/2 cup water and soy sauce in a saucepan. Bring to a boil, then reduce the heat and simmer. Stir occasionally and simmer until mixture thickens.
When pork reaches a temperature of 145 degrees, remove from the slow cooker. Slice or shred and place on a serving platter. Drizzle the glaze over the pork. Serve with rice or noodles.