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 |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
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June 14, 2015