Sweet Balsamic Glazed Pork

*Sometimes I use 1/4 teaspoon garlic powder if I'm out of fresh garlic; I also will sometimes cut the ground sage back to 1/2 teaspoon (just a personal preference as we've made this over the last 5+ years). 
In addition to the pork cuts listed below, a lot of you (via the comment section) have had good success using pork tenderloin. I most often use a pork sirloin roast (Costco sells a 4-pack); it seems to be a bit more tender than a pork loin, which can be very lean. 

Ingredients
Pork:
• 2 to 3 pounds boneless pork loin or pork sirloin roast, trimmed of large fat pockets
• 1 teaspoon ground sage or poultry seasoning
• 1/2 teaspoon coarse, kosher salt
• 1/2 teaspoon coarse black pepper
• 1 clove garlic, finely minced or crushed
• 1/2 cup water or chicken broth
Glaze: 
• 1/2 cup brown sugar, light or dark
• 1 tablespoon cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 2 tablespoons soy sauce
Instructions
1 In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast.
2 For the slow cooker: place the pork roast in the slow cooker and add the 1/2 cup water. Cover and cook on low for 6-8 hours.
3 For the Instant Pot/Pressure cooker: place the pork roast in the insert of the Instant Pot or other pressure cooker. Increase the water or broth to 1 cup and add to the Instant Pot. Secure the lid and cook on high pressure for 60 minutes (hit manual --> dial up or down to 60 minutes --> Instant Pot will start automatically and count down the time). Let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure.
4 Near the end of cooking time (for either slow cooker or pressure cooker), whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper, if needed/desired. Keep warm until ready to use.
5 Remove the pork from the slow cooker or Instant Pot. Shred the meat into pieces and place on a platter or plate. Drizzle the glaze over the pork and serve immediately.

From: Mels kitchen