Peach Blueberry Pork tenderloin
1 Pork tenderloin
3 Peaches
1 Cup Blueberries
½ cup Juice ( I used apple) (Plus 14cup to make sauce if you want it)
2 Tbs. Balsamic Vinegar
½ Tbs. brown sugar ( If you want it sweeter add more)
1 Tbs. Cinnamon (pumpkin pie spice would be awesome too!)
Salt and Pepper to taste
2 Tbs. Corn Starch if making a sauce with drippings.
Slice up peaches into wedges, Make slices along the top of the tenderloin and place a peach slice in each slice in the meat. Place Tenderloin in the Crock pot and then put remaining peach slices around it. Dump in your blueberries.
Mix together juice, balsamic Vinegar, brown sugar, cinnamon, salt, and pepper. Pour this mixture over your meat and Peaches.
I cooked my on low for 5 hours. Used a spatula with holes to move meat, peaches, and berries to serving plate. Then used drippings to make a sauce.
To make Sauce:
Poured dripping into sauce pan bring to boil. In a lidded bowl add 1/4 cup apple juice and 2 Tbs. corn starch. Place lid on bowl and shake till no lumps remain. Pour this mixture into boiling dripping sand stir until thickened, but not too thick. I like it a bit thicker than gravy. But remember it will also thicken as it cools.
