Slow Cooker Blueberry Balsamic Pork Tenderloin
Ingredients
- 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*
Directions
- 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) |
| 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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