A simple, slow cooked pork recipe that is topped with a sweet and tangy berry glaze. Add spinach or red onions for even more great flavor.
By Danelle MC
The pork in this recipe cooks in the slow cooker, which makes this recipe so easy, and the berry glaze is a perfect accompaniment. We didn’t add anything else to our sandwiches, but greens or sliced red onions would be delicious. And you can use what ever kind of sandwich bun you prefer, depending on how big you’d like your sandwiches to be. This recipe would even make great sliders!
- 1 (2.5-3 lb.) pork tenderloin
- 1 teaspoon dried oregano, crushed
- 1 teaspoon salt, divided
- ½ teaspoon garlic powder
- ½ teaspoon dried basil, crushed
- ½ teaspoon ground black pepper
- 1 cup seedless raspberry preserves
- 1 cup fresh or frozen blueberries
- ¼ cup finely chopped shallots (2 medium)
- ¼ cup balsamic vinegar
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 6 sandwich buns, split and toasted
- In a small bowl combine oregano, ½ teaspoon salt, garlic powder, dried basil, and pepper. Sprinkle seasoning evenly over pork and rub in with your fingers.
- In a medium bowl stir together raspberry preserves, blueberries, shallots, balsamic vinegar, the remaining ½ teaspoon salt, and garlic. Set aside
- In a large skillet brown meat in hot oil over medium-high heat until brown on all sides. Place meat in cooker. Pour the berry mixture over the meat.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours. Remove meat from slow cooker and reserving cooking liquid. Cover meat loosely with foil and let stand for 15 minutes.
- Meanwhile, to make sauce, in a medium saucepan combine cornstarch and water; stir in the cooking liquid.
- Cook, stirring frequently, over medium heat until sauce is thickened and bubbly.
- Cut meat into thin slices or, using two forks, pull meat apart into shreds. Place meat on bottom buns. Spoon sauce over meat then replace the tops of the buns before serving.