Juicy, fall apart tender, slow roasted pork tenderloin in honey balsamic sauce!
1 pork tenderloin (between 1-3 pounds)
1/2 cup balsamic vinegar
1 cup water
1/4 cup honey
3 tablespoons brown sugar
1 tablespoon minced garlic
1 teaspoon onion powder
1/2 teaspoon black pepper
2 tablespoons soy sauce
2 tablespoons cold water
1 tablespoon corn starch
Whisk together vinegar, water, and next six ingredients.
Add pork to your slow cooker. Pour sauce over pork. Cover and cook on high for 4-5 hours or on low 8 hours.
Shred pork with two forks and serve now OR follow the next (optional) step.
BEFORE SHREDDING MEAT: Use a small strainer or a spoon to discard excess fat from the liquid in the slow cooker. Transfer as much liquid from the slow cooker as possible to a medium sauce pan. Bring to boil over medium-high heat. Whisk together cold water and corn starch and stir into boiling sauce. Reduce to simmer and allow to cook for 3-4 minutes until slightly thickened. Shred pork, pour sauce over the top and serve.