Makes 6 servings
Author: Adapted from Laurassweetspot.com
2 pound pork tenderloin
1 teaspoon fresh rosemary, chopped fine
¾ teaspoon salt
¼ teaspoon pepper
1 clove garlic, minced
½ cup water
½ cup brown sugar
1 Tablespoon Cornstarch
¼ cup Balsamic Vinegar
½ cup water
2 Tablespoons soy sauce
1 cup fresh blueberries
1. In a small bowl, combine rosemary, salt pepper and garlic. Rub over tenderloin.
2. Pour ½ cup of water in the slow cooker and add the tenderloin. Cook on low for 5-6 hours.
3. While tenderloin is cooking, in a small pan whisk together brown sugar, cornstarch balsamic vinegar, water and soy sauce. Heat over medium and stir until mixture thickens, about 4 minutes. Add blueberries and simmer until warm, about 2 minutes.
4. When tenderloin is done, remove from slow cooker and let rest 5 minutes. Drizzle glaze over tenderloin.
Slice and serve.
Note from Sandra: If fresh blueberries aren't in season, frozen ones work just fine.
Sandra Fleming, Director of Media & Communications, Research VeterinarianCourtesy of: https://www.madefrompinterest.net/blueberry-balsamic-glazed-slow-cooker-pork-tenderloin/Recipe Category: