Slow Cooked Blueberry Balsamic Pork

Servings: 8 | Amount per Serving: 85gr

• Calories: 407 | Carbohydrates: 56.4g
• Fiber: 3.6g | Protein: 19.8g
• Sodium: 534mg | Cholesterol: 31mg
• Total Fat: 11.8g | Saturated Fat: 6.9g

Ingredients

• 1) 0.5 cup balsamic vinegar
• 2) 2 cups fresh or frozen blueberries
• 3) 0.5 cup honey
• 4) 2 cloves garlic, minced
• 5) 1 teaspoon salt
• 6) 1 teaspoon freshly ground black pepper
• 7) 1 teaspoon Dijon mustard
• 8) 3-4 sprigs fresh rosemary
• 9) 900g pork tenderloin
• 10) 1.5 tablespoons cornstarch

Steps

• 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.
• 4) Cook on low for 6-8 hours or on high for 4-6 hours.
• 5) Remove the rosemary and shred or slice before serving.

Notes

• 1) 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.