Pork Tenderloin With Plum Sauce
Recipe By: Sandra Lee
2teaspoonsgarlic salt (recommended: Lawry's)
2teaspoonspoultry seasoning (recommended: McCormick)
1teaspoonsground black pepper
1 1/2poundspork tenderloin -- rinsed and patted dry
2tablespoonsextra-virgin olive oil
1cupwhite wine (recommended: Chardonnay)
1/2cupChinese-style plum sauce (recommended: Dynasty)
1tablespoonscornstarch
In a small bowl, stir together garlic salt, poultry seasoning, and black
pepper. Season all sides of tenderloin; set aside. Add white wine, plum
sauce, and cornstarch to a slow cooker; whisk to combine. Place both
tenderloins into cooker, and sprinkle remaining spice rub over the top.
Cook on HIGH for 4 hours. Let tenderloin rest 25-30 minutes before
slicing. Slice 1/2-inch thick slices at an angle. Serve sliced
tenderloin hot with plum sauce drizzled on top.
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