Crockpot Pork Tenderloin with Balsamic Sauce

Season tenderloin with salt and pepper. Heat canola oil in large skillet over medium heat. Brown tenderloin on all sides and then place in slow cooker. In same skillet, melt butter over low heat. Add minced garlic; cook for 1 minute. Whisk in balsamic vinegar and brown sugar. Cook until sugar is dissolved. Pour over pork tenderloin.

Cook on low for about 3 1/2 to 4 hours, basting every hour with the balsamic sauce. Test to see if done after 3 hours by inserting a meat thermometer into the center. It is done when it reaches 145ºF. Turn croc pot to high the last 15 minutes of cooking.

Remove pork tenderloin, plate it and cover it. Blend cornstarch and water. Whisk cornstarch mixture into the juices left in the crockpot. Cover crockpot and cook for 10–15 fifteen minutes to thicken.

Slice the pork tenderloin and serve with the warm balsamic sauce.