Pork Tenderloin with Plum Sauce

• 2 teaspoons garlic salt (recommended: Lawry's)
• 2 teaspoons poultry seasoning (recommended: McCormick)
• 1 teaspoon ground black pepper
• 1 1/2 pounds pork tenderloin, rinsed and patted dry
• 1 cup white wine (recommended: Chardonnay)
• 1/2 cup Chinese-style plum sauce (recommended: Dynasty)
• 1 tablespoon cornstarch

1. In a small bowl, stir together garlic salt, poultry seasoning, and black pepper.
2. Season all sides of tenderloin; set aside.
3. Add white wine, plum sauce, and cornstarch to a slow cooker; whisk to combine.
4. Place both tenderloins into cooker, and sprinkle remaining spice rub over the top.
5. Cook on HIGH for 4 hours.
6. Let tenderloin rest 25-30 minutes before slicing.
7. Slice 1/2-inch thick slices at an angle.
8. Serve sliced tenderloin hot with plum sauce drizzled on top.

garlic salt, poultry seasoning, ground black pepper, pork tenderloin, white wine, sauce, cornstarch

Taken from www.foodnetwork.com/recipes/sandra-lee/pork-tenderloin-with-plum-sauce-recipe2.html (may not work)