2 lbs. pork tenderloin,
1 clove garlic,
1/4 cup balsamic vinegar,
2 tbls. soy sauce,
1/2 cup brown sugar,
1 tbls. cornstarch,
1 tsp.ground sage,
1/2 tsp. salt, and 1/4 tsp. pepper. Slow-cooks on low for 6 to 8 hours, and 1 hour before done, glaze is applied
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