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Slow Cooker Pork Tenderloin
For a simple yet unique pork dinner recipe, look no further. This Slow Cooker Pork Tenderloin is fall apart tender and topped with a vibrant Balsamic Blackberry Sauce. Serve this over a fresh salad for a Whole30 Paleo compliant meal.
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Servings: 6
Calories: 515kcal
Ingredients
Shredded Pork
- 3 Lbs Pork Tenderloin
- Salt/Pepper
- Olive Oil
- 1 Cup Chicken or Vegetable Stock
- 1/2 teaspoon Ground Sage
Blackberry Sauce
- 10 ounces Fresh Blackberries
- 1/4 Cup Balsamic Vinegar
- 1/4 Cup Olive Oil
- Pinch Salt
Instructions
Shredded Pork
- Salt and pepper pork tenderloin. Sear pork in large pan over high heat.
- Oil the bottom of a 6qt slow cooker. Transfer pork tenderloin to slow cooker. Add stock and sage.
- Cook on low for 8-9 hours. (I do not recommend cooking on high as it can cause the pork to dry out)
- Remove pork from slow cooker and shred. It should be falling apart.
Blackberry Sauce
- Pulse blackberries in blender. Push blackberry mixture through mesh strainer. Discard seeds.
- In a 3.5qt pot, bring blackberry pulp, vinegar, olive oil and salt to a boil. Reduce heat and simmer 15-20 minutes while whisking occasionally. Vigorously whisk the last 2-3 minutes.
- Once the sauce reaches a syrupy consistency, set aside to cool and thicken for 10 minutes before serving.
Notes
*This sauce recipe makes enough to drizzle over pork when serving. For extra saucy pork, double the recipe.
Nutrition
Calories: 515kcal | Carbohydrates: 7g | Protein: 65g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Cholesterol: 187mg | Sodium: 379mg | Fiber: 3g | Sugar: 4g
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