| Level: | Easy |
| Total: | 4 hr 50 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 4 hr |
| Yield: | 4 servings |
Ingredients
- 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
- 2 tablespoons extra-virgin olive oil
- 1 cup white wine (recommended: Chardonnay)
- 1/2 cup Chinese-style plum sauce (recommended: Dynasty)
- 1 tablespoon cornstarch
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 399 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 36 g |
| Cholesterol | 111 mg |
| Sodium | 298 mg |
Reviews
I call this my “phoning it in” meal. It’s so easy and tastes great. I like the idea from the other reviews. I will try the Montreal seasoning and mushrooms the next time.
I made this for my family today and it was fabulous. I followed other people’s advice and used Montreal seasoning instead of the poultry seasoning, salt and pepper. I then seared the pork before putting it in the slow cooker. I used a full 10 oz jar of plum sauce. I also added sliced, browned mushrooms and shallots at the end of the 6 hours on low of cooking. It was tender, juicy, and soooo yummy! Will definitely make this again.
Easy easy. Tastes really good with rice. Kids think I’m a cook. Thank you Sandra Lee.
A flavor that burst flavor in your mouth YES YES YES!!!
I have changed my way of eating and I am really using the Food Network to come up with ideas on what to cook and how to use items I already have. I made this for my family and THEY LOVED IT. I was too easy… With the left overs we are doing a pulled pork sandwich tonight. I would not change a thing.
Paid attention to other reviewers notes but must have missed some. Mine was very tender because after about 2 hrs I turned heat to LOW–it was boiling too fast. Made a lot of liquid that wasn’t thickend with the cornstarch–when that boils too hard its thickening power is lost. The poultry seasoning was a strange taste for me–that’s the second time poultry seasoning has spoiled a dish–the other was one of Robin Miller’s. Will try this again with the Montreal Steak Seasoning and browning meat first, cooking on Low with the whole jar of plum sauce and some fresh plums and maybe just thickening the sauce in a saucepan.
This recipe turned out great. I followed the directions, but turned the pork every hour or so. It ended up tender and yum! It wasn’t too sweet or too salty.
I made this for 9 adults, several who are amatuer chefs, and it was incredible. The only thing I did different was to use 2 lemon pepper marinated pork tenderloins (all they had at the store!) I doubled the rest of the ingredients, too. Next time I plan to add some fresh mushrooms – that’s all it needed to make it even better!
I have mde this several times and my children call it Pork Tenderloin in Candy Sauce. I’ve modified it a bit too, 2 cups of wine instead of 1, only use Montreal Steak Seasoning instead of salt, garlic salt, poultry seasoning, it has everything in it. I only discovered this on my 3rd time making this and it came out great. I use the whole jar of plum sauce now too (8 oz) instead of half. I love plugging in the slow cooker (I also do it on low for 8 hours) and coming home after a day at the pool or the beach on a Sunday, we live in Florida, and having a great smelling house and great dinner waiting for us. We love this dish!
I have made this twice for my family. The first time exactly as the recipe. The family liked the wonderful “flavor” but unusual consistency to the bite. The second time I took Jim’s suggestion, put rub on roast (Montreal Seasoning) seared the roast, put in crockpot used low setting and threw in some fresh white plums. The family went wild! Absolutely need to brown the meat first. I definitely will make this winner again!
Marie