This tenderloin tastes like a gourmet meal, but is simple enough to make any day of the week!
Blueberries and balsamic are an amazing combination, infusing a sweet and savory flavor in every bite of this pork tenderloin. Using a slow cooker makes this low-fat cut extra tender, too. Pair with rice and veggies for an easy, mouth-watering entrée.

Slow Cooker Blueberry Balsamic Pork Tenderloin

Prep Time

15 min

Cook Time

8 hr

Total Time

8 hr 15 min

Recipe Type: Dinner

Serving Size: 3 ounces pork with 1/8 sauce

Makes 8 servings


  • ½ cup balsamic vinegar
  • ¼ cup low-sodium soy sauce (gluten-free, if needed)
  • 2 cups fresh or frozen blueberries
  • ½ cup pure maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 3-4 sprigs fresh rosemary
  • 2 pounds pork tenderloin
  • 1½ tablespoons cornstarch*


  1. Combine all ingredients (except the pork tenderloin and cornstarch) in a small saucepan over medium heat.
  2. Cook until the blueberries begin to release their juice.
  3. In a large slow cooker, pour the blueberry sauce over the pork tenderloin. Cook on low for 6-8 hours or on high for 4-6 hours. Remove the rosemary and shred or slice before serving.

*If desired, when the tenderloin is cooked, remove the sauce from the slow cooker. Whisk in the cornstarch and heat on the stove until the sauce thickens and becomes a glaze.


Calories 230 (34 from fat)
Total fat 3.8g
Saturated fat 1.2g
Cholesterol 56mg
Sodium 871mg
Carbohydrate 24g (1g dietary fiber, 18g sugar)
Protein 24g

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