Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

I'm trying to use my crockpot more (and not just for beef stew/pulled pork) and this has been so popular in my house! I've made it 3 times and it is still requested! I serve it with roasted veggies and white rice or buttered noodles! I doubled the sauce and then stored the extra in the fridge for the next time. I will say we are a bunch of big eaters, this recipe says it should serve 6 but we find 4 servings and then still have room for dessert.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Adapted from: Food52

Serves 3- 4

1 teaspoon Italian seasoning or poultry seasoning or sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1/2 cup water
2 pounds pork tenderloin
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

• Mix together the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin.
• Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.
• 1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan : brown sugar, cornstarch, balsamic vinegar, water, and 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 crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
• Serve with remaining glaze on the side