Preparation Time: 10 minutes
Cooking Time: 8 hours
Servings: 6
Ingredients:
Shredded pork:
• 3 lbs. Pork Tenderloin
• Salt/Pepper
• Olive Oil
• 1 Cup Chicken or Vegetable Stock
• 1/2 teaspoon Ground Sage
For blackberry sauce:
• 10 ounces Fresh Blackberries
• 1/4 Cup Balsamic Vinegar
• 1/4 Cup Olive Oil
• Pinch Salt
Directions:
1. 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.
2. 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. Pulse blackberries in blender. Push blackberry mixture through mesh strainer. Discard seeds.
3. 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.
4. Once the sauce reaches a syrupy consistency, set aside to cool and thicken for 10 minutes before serving.
Nutrition:
188 calories
11g fat
30g protein
