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
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*
- Combine all ingredients (except the pork tenderloin and cornstarch) in a small saucepan over medium heat.
- Cook until the blueberries begin to release their juice.
- 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.
|NUTRITIONAL INFO||PER SERVING|
|Calories||230 (34 from fat)|
|Carbohydrate||24g (1g dietary fiber, 18g sugar)|
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