Ingredients Jump to Instructions ↓

  1. 2 teaspoons garlic salt (recommended: Lawry's)

  2. 2 teaspoons poultry seasoning (recommended: McCormick)

  3. 1 teaspoon ground black pepper

  4. 1 1/2 pounds pork tenderloin, rinsed and patted dry

  5. 2 tablespoons extra-virgin olive oil

  6. 1 cup white wine (recommended: Chardonnay )

  7. 1/2 cup Chinese-style plum sauce (recommended: Dynasty)

  8. 1 tablespoon cornstarch

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback