• 1 2-lb pork tenderloin
  • ½ cup balsamic vinegar
  • 1 cup water
  • 2 Tbsp honey
  • 1 Tbsp splenda brown sugar blend
  • 1 Tbsp minced garlic
  • 1 tsp onion powder
  • ½ tsp black pepper
  • 2 Tbsp low sodium soy sauce (or tamari)
  • 2 Tbsp cold water + 1 Tbsp corn starch


Whisk together vinegar, water, and next six ingredients.
Add pork to your slow cooker. Pour sauce over pork. Cover and cook on high for 4-5 hours or on low 8 hours.
BEFORE SHREDDING MEAT: Use a small strainer or a spoon to discard excess fat from the liquid in the slow cooker. Transfer as much liquid from the slow cooker as possible to a medium sauce pan. Bring to boil over medium-high heat. Whisk together cold water and corn starch and stir into boiling sauce. Reduce to simmer and cook for 3-4 minutes until slightly thickened. Shred pork, pour sauce over the top and serve.

Makes 10 servings
Serving Size: approx. 1/3 cup


Calories 214
Fat 7.5g
Saturated Fat 1.9g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.2g
Cholesterol 72mg
Sodium 170mg
Potassium 398mg
Carbohydrate 7.4g
Fiber 0.1g
Sugar 4.7g
Protein 27.0g

Modified from