Tender and juicy, this Pork Tenderloin is slow cooked in a Blackberry Gastrique.
- 2 lbs boneless pork loin roast
- 1/2 tablespoon extra-virgin olive oil
- 1/4 teaspoon coarse sea salt
- 1/4 teaspoon fresh ground pepper
- 1/2 cup blackberry preserves
- 1/2 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 1/3.
- 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.
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.
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.
Thanks for stopping by and have a great day.