Elderberry Pork Tenderloin

Recipe from the mind of Chef Nick LaMarsh
This recipe is definitely one to keep in your pocket for family functions. The richness of the Elderberry Balsamic mixes fantastically with a Walnut, Garlic & Kale Stem Pesto for even more amazing flavour!

2 Tbsp EVOO
1/3 Cup Elderberry Dark Balsamic Vinegar or try our Black Currant Dark Balsamic Vinegar
1 Tbsp Apple Juice
1/4 Cup dry white wine
1/2 tsp salt
1/2 tsp pepper

Use a crockpot for this meal. Drizzle the EVOO in the bottom of the crockpot. Place tenderloin in the crockpot.

In a medium bowl or glass measuring cup, mix the Elderberry dark balsamic, apple juice, wine, and salt & pepper together. Pour the mixture over the top of the tenderloin.

Set crockpot to low for 7-8 hours or high for 4-5 hours.

Once fully cooked, remove the tenderloin and allow it to rest for 3-4 minutes. Slice the tenderloin into 1" thick medallions.

When serving, pour some of the jus from the bottom of the crockpot over the top of the pork. Enjoy!

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