Balsamic Pork Tenderloin
Serve with potatoes and asparagus for an easy family dinner that looks and tastes fancy!
Servings: 6 servings
- 2 pork tenderloins or 2 pounds pork shoulder
- 1 cup chicken broth
- 1/4 cup gluten free soy sauce
- 1/4 cup balsamic vinegar
- 3 tablespoons dijon mustard
- 2 tablespoons olive oil
- 1 cup onion minced
- 2 teaspoons dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch
- 3 tablespoons cold water
Add all ingredients to the slow cooker, except pork , cornstarch and water. Mix all ingredients until combined.
Add pork to slow cooker and coat with sauce until covered.
Cook on low 6-8 hours until tender.
Remove pork from slow cooker onto serving plate and tent the pork loosely with foil. Allow pork tenderloins to rest for 7 minutes.
While the pork is resting, thicken the sauce. Add the sauce from the slow cooker into a saucepan and heat on medium. In a small bowl combine cornstarch and cold water until the cornstarch is completely dissolved. Add cornstarch to sauce and boil for 1-2 minutes.
Add pork back to slow cooker and shred. Pour sauce over pork to coat. You can also slice this and serve.
Calories: 807kcal | Carbohydrates: 7g | Protein: 127g | Fat: 26g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 393mg | Sodium: 1087mg | Potassium: 2498mg | Fiber: 1g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 7mg