Pork Tenderloin with Ginger-Plum Glaze
from Not Your Mother's Slow Cooker Recipes for Two
by Beth Hensperger
Serves 2, with leftovers (so, probably 4)
You'll need a slow cooker that holds 1-1/2 to 3 quarts.
1-1/4 pounds boneless pork tenderloin
1/2 cup store-bought plum sauce
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
1-1/2 tablespoons dry sherry
1 tablespoon + 1 teaspoon grated fresh ginger
1 clove garlic, crushed
2 green onions (white and green parts), sliced, for serving
1. Place the tenderloin in a zipper-top plastic bag. Combine the plum sauce, soy sauce, hoisin sauce, sherry, ginger, and garlic in a small bowl; stir until smooth. Pour over the meat, seal, and refrigerate for 4 hours or overnight.
2. Spray the inside of the slow cooker with nonstick cooking spray. Transfer the meat and marinade to the slow cooker and arrange the strip of pork in the bottom. Cover and cook on low for 6 to 7 hours, until the pork is fork-tender. (We let ours go for about 11 hours; it was fine, but a tad on the dry side.)
3. Transfer the pork to a serving platter and let rest for 10 minutes. Slice the meat into 1/2-inch-thick portions and sprinkle with the green onions. Serve hot.
The author recommends that this be served with steamed green beans or broccoli.
by Beth Hensperger
Serves 2, with leftovers (so, probably 4)
You'll need a slow cooker that holds 1-1/2 to 3 quarts.
1-1/4 pounds boneless pork tenderloin
1/2 cup store-bought plum sauce
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
1-1/2 tablespoons dry sherry
1 tablespoon + 1 teaspoon grated fresh ginger
1 clove garlic, crushed
2 green onions (white and green parts), sliced, for serving
1. Place the tenderloin in a zipper-top plastic bag. Combine the plum sauce, soy sauce, hoisin sauce, sherry, ginger, and garlic in a small bowl; stir until smooth. Pour over the meat, seal, and refrigerate for 4 hours or overnight.
2. Spray the inside of the slow cooker with nonstick cooking spray. Transfer the meat and marinade to the slow cooker and arrange the strip of pork in the bottom. Cover and cook on low for 6 to 7 hours, until the pork is fork-tender. (We let ours go for about 11 hours; it was fine, but a tad on the dry side.)
3. Transfer the pork to a serving platter and let rest for 10 minutes. Slice the meat into 1/2-inch-thick portions and sprinkle with the green onions. Serve hot.
The author recommends that this be served with steamed green beans or broccoli.
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