Pork Tenderloin With Plum Sauce
- 2 teaspoons garlic salt
- 2 teaspoons poultry seasoning
- 1 teaspoon ground black pepper
- 1 1/2 lbs pork tenderloin, patted dry
- 1 cup white wine (recommended -- Chardonnay)
- 1/2 cup chinese-style plum sauce
- 1 tablespoon cornstarch
- 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 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.
garlic salt, poultry seasoning, ground black pepper, pork tenderloin, white wine, chinesestyle plum sauce, cornstarch
Taken from www.food.com/recipe/pork-tenderloin-with-plum-sauce-292624 (may not work)