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!