Mix together the seasonings: sage, salt, pepper and garlic.
Rub over tenderloin. Place 1/2 cup water in slow cooker; place tenderloin in slow cooker.
Cook on low for 6 – 8 hours.
1 hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan; 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 the 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.
Serve with steamed veggies
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