In a large crockpot, lay tenderloins on bottom. Rub sage, salt and pepper on top. Pour 1/2 cup water in bottom of pot and add the pressed garlic. Cover and cook on low for about 6 hours.
In small microwave safe bowl, mix 1/2 cup water with brown sugar, cornstarch, balsamic vinegar and soy sauce. Heat for 1 minute, whisk and heat an additional minute. Mixture should be thickened. Pour half of mixture over pork tenderloins and continue cooking an additional hour (or two).
With remaining glaze, you can keep it until ready to serve then pour warmed glaze over tenderloins, shred and enjoy.
Notes
Pork- can also use pork shoulder, loin, or pork butt in place of the tenderloins.
Leftovers of this pork keep well in the fridge for a few days, too. We love to add the meat to salads, wraps and sandwiches for easy lunches throughout the week!