Brown Sugar Balsamic Glazed Pork Tenderloin in the Crockpot

Ingredients * 2 pounds Pork tenderloin * 1 teaspoon Ground sage * ½ teaspoon Salt * ¼ teaspoon Pepper * 1 clove Garlic; crushed * ½ cup Water * ½ cup monk fruit golden sweetener * 1 tablespoon xanthan gum * ¼ cup Balsamic Vinegar * ½ cup Water * 2 tablespoons liquid aminos

Instructions * Mix together the seasonings: sage, salt, pepper and garlic. * Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker. * Cook on low for 6-8 hours. * A hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar substitute, xanthan gum, balsamic vinegar, water, 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 crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.) * Serve with remaining glaze on the side. * Enjoy!