Plum pork tenderloin from Cooking Light Slow-Cooker Tonight!: 140 Delicious Weeknight Recipes That Practically Cook Themselves by Cooking Light Magazine

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Notes about this recipe

  • mharriman on January 09, 2020

    The sauce for this slow cooker recipe is lovely. In addition to the plum sauce, I used quite a few coarsely chopped dried plums (prunes) instead of fresh plums since plums aren’t in season or available (imported) in January where I live. The dried plums with the liquid produced a nice fruity flavor but not overly sweet. Unfortunately, the four hour cooking time produced overdone pork tenderloins. We like ours with a hint of pink in the center. These were dry and falling away from each other, enough to shred them. On the second night, the sauce saved the heated-up, already dry pork. If there’s a next time, I’ll set the slow cooker for two and a half hours and check the internal temperature at that point. Or I may make the sauce in the slow cooker, roast the pork tenderloins in the oven, and add them to the sauce on the warm setting near serving time. Served these with steamed broccoli and white rice. Went well with a dry Riesling wine.

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