Receta Slow Cooker Pork Tenderloin in a Blackberry Gastrique
Tender and juicy, this Pork Tenderloin is slow cooked in a Blackberry Gastrique.
Slow cooker Pork Tenderloin in a Blackberry Gastrique
Total time
- 4 hours 10 mins
- 2 lbs boneless pork loin roast
- ½ tablespoon extra-virgin olive oil
- ¼ teaspoon coarse sea salt
- ¼ teaspoon fresh ground pepper
- ½ cup blackberry preserves
- ½ cup hoisin sauce
- 2 tablespoons balsamic vinegar
- 3 scallions, white and light green parts thinly sliced
Rub the tenderloin with olive oil and place it in your slow cooker.
Season the top of the tenderloin with salt and pepper.
In a medium bowl combine the blackberry preserves, hoisin sauce and balsamic vinegar.
Pour about two-thirds of the sauce over the tenderloin, reserving the remaining one-third. Pour into a small saucepan and heat until reduced by about ⅓.
Place the lid on your slow cooker and turn it on high (4 hours)
When the tenderloin is done,shred it into large pieces right in the insert of the slow cooker.
Allow it to rest in the juices/sauce from the slow cooker for about 10 minutes. Transfer to a serving plate and top with the sliced scallions.
Serve with the reserved gastrique.
3.2.2310
What is a gastrique anyway? When I first heard this term used on the TV show “Chopped”, I was intrigued. But the name threw me off. It sounded, um, well, gassy to me. I had horrible images in my mind. Don’t laugh. It’s true. Of course, at this point I have to google it.
This is what I discovered.
In plain terms, a gastrique is a sweet-and-sour sauce at its simplest. You caramelize sugar (in this case preserves), combine it with equal parts vinegar, and reduce it slightly to make a tart, slightly thickened syrup.
But wait there’s more.
This sauce was the perfect combination of flavors to enhance the slow cooked pork tenderloin.
Rich in flavor.
I was checking to make sure no one was looking as I practically licked my plate clean.
Oh and yes, the hubby loved it too.
Thanks for stopping by and have a great day.
Marlene
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