Description
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. Adapted from Better Homes and Gardens
Ingredients
Units
Scale
- 1 (2 1/2-3 lb.) pork tenderloin
- 1 tsp dried oregano, crushed
- 1 tsp salt, divided
- 1/2 tsp garlic powder
- 1/2 tsp dried basil, crushed
- 1/2 tsp ground black pepper
- 1 cup (240 ml) seedless raspberry preserves
- 1 cup (240 ml) fresh or frozen blueberries
- 1/4 cup (60 ml) finely chopped shallots (2 medium)
- 1/4 cup (60 ml) balsamic vinegar
- 1 clove garlic, minced
- 1 tbsp olive oil
- 2 tbsp cornstarch
- 2 tbsp cold water
- 6 sandwich buns, split and toasted
Instructions
- In a small bowl combine oregano, 1/2 tsp 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 1/2 tsp 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.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 490