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Pork Tenderloin with Plum Sauce: A Slow Cooker Sensation

The aroma of plum sauce always brings me back to my grandmother’s kitchen. She wasn’t Chinese, not even a little bit, but she had a well-worn cookbook filled with surprisingly authentic Asian-inspired recipes. This pork tenderloin recipe, with its sweet and savory plum glaze, reminds me of her adventurous spirit in the kitchen, always willing to try new flavors and bring a little bit of the world to our small town. The way the pork just melts in your mouth…it’s pure comfort food with a touch of elegance.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4-6
Yield: About 6-8 servings
Dietary Type: Generally suitable for gluten-free (check plum sauce ingredients)

Ingredients

2 teaspoons garlic salt
2 teaspoons poultry seasoning
1 teaspoon ground black pepper
1 1/2 lbs pork tenderloin, patted dry
1 cup white wine (recommended: Chardonnay)
1/2 cup Chinese-style plum sauce
1 tablespoon cornstarch

Equipment Needed

Small bowl
Slow cooker
Whisk
Cutting board
Knife

Instructions

In a small bowl, combine the garlic salt, poultry seasoning, and black pepper. Mix well.
Thoroughly season all sides of the pork tenderloin with the spice mixture, ensuring even coverage. Set aside.
In the slow cooker, add the white wine, plum sauce, and cornstarch.
Use a whisk to thoroughly combine the ingredients in the slow cooker until the cornstarch is fully dissolved and the sauce is smooth. This prevents lumps during cooking.
Place the seasoned pork tenderloins into the slow cooker, nestling them in the plum sauce mixture.
Sprinkle any remaining spice rub from the small bowl over the top of the pork tenderloins.
Cover the slow cooker and cook on HIGH for 4 hours. It’s crucial to avoid opening the lid during cooking to maintain consistent temperature and ensure proper cooking.
Once the cooking time is complete, carefully remove the pork tenderloins from the slow cooker and place them on a cutting board.
Let the pork tenderloins rest for 25-30 minutes before slicing. This resting period allows the juices to redistribute, resulting in a more tender and flavorful final product. Tent loosely with foil to keep warm.
Using a sharp knife, slice the pork tenderloin into 1/2-inch thick slices at an angle. This presentation enhances the visual appeal and makes each slice more manageable to eat.
Serve the sliced pork tenderloin hot, drizzled generously with the plum sauce from the slow cooker. You can strain the sauce first if you prefer a smoother consistency, or leave it as is for a rustic presentation.

Expert Tips & Tricks

Sear for Extra Flavor: For a richer, more complex flavor, quickly sear the pork tenderloin in a hot skillet with a little oil before placing it in the slow cooker. Sear on all sides until browned, then proceed with the recipe.
Adjust the Sweetness: If you prefer a less sweet sauce, add a splash of rice vinegar or a pinch of red pepper flakes to balance the flavors.
Thicken the Sauce: If the plum sauce is too thin after cooking, remove the pork and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Turn the slow cooker to high and cook for 5-10 minutes, or until the sauce thickens to your desired consistency.
Make-Ahead Option: Prepare the pork tenderloin and plum sauce mixture the night before and store it in the slow cooker in the refrigerator. The next morning, simply set the slow cooker to cook.
Doneness Check: While slow cooking usually results in tender pork, it’s always a good idea to check for doneness. The internal temperature should reach 145°F (63°C). Use a meat thermometer inserted into the thickest part of the tenderloin.
Wine Pairing: Chardonnay works wonderfully in the recipe and to drink with it, but other dry white wines like Pinot Grigio or Sauvignon Blanc are also excellent choices.

Serving & Storage Suggestions

Serve the sliced pork tenderloin immediately while hot. The plum sauce makes a delicious glaze, so drizzle generously over the meat. This dish pairs wonderfully with steamed rice, roasted vegetables (such as broccoli or asparagus), or a simple salad.

For leftovers, store the sliced pork tenderloin and the plum sauce separately in airtight containers in the refrigerator. They will keep for up to 3-4 days. To reheat, gently warm the pork tenderloin in a skillet over low heat or in the microwave. Reheat the sauce separately and drizzle over the pork just before serving.

The cooked pork tenderloin can also be frozen for longer storage. Wrap the slices tightly in plastic wrap and then place them in a freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	362 kcal	18%
Calories from Fat	64 kcal
Total Fat	7.2 g	11%
Saturated Fat	2.3 g	11%
Cholesterol	123.1 mg	41%
Sodium	308 mg	12%
Total Carbohydrate	21.7 g	7%
Dietary Fiber	0.7 g	2%
Sugars	0.6 g	2%
Protein	39.9 g	79%

Variations & Substitutions

Gluten-Free: Ensure the plum sauce you use is certified gluten-free. Many commercially available sauces contain gluten.
Spicy Plum Sauce: Add a pinch of red pepper flakes or a teaspoon of chili garlic sauce to the plum sauce mixture for a spicy kick.
Other Protein: This recipe works well with chicken tenderloins or even pork chops. Adjust cooking time accordingly, ensuring the meat is cooked through.
Fruit Variations: Experiment with other fruit sauces, such as apricot preserves or cranberry sauce, for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork tenderloin is ideal for its tenderness and quick cooking time, you could use pork loin roast. However, you might need to adjust the cooking time to ensure it’s fully cooked but not dry.

Q: Can I add vegetables to the slow cooker?
A: Yes, you can add vegetables like sliced bell peppers, onions, or mushrooms to the slow cooker during the last hour of cooking. This will add flavor and create a more complete meal.

Q: Is it necessary to rest the pork tenderloin after cooking?
A: Yes, resting the pork is crucial. It allows the juices to redistribute, resulting in a more tender and flavorful final product. Skipping this step can lead to dry pork.

Q: Can I cook this on low instead of high?
A: Yes, you can cook this on low for 6-8 hours. Just ensure the pork reaches an internal temperature of 145°F (63°C).

Q: What if I don’t have white wine?
A: You can substitute chicken broth or apple juice for the white wine. It will alter the flavor slightly, but still create a delicious sauce.

Final Thoughts

This Pork Tenderloin with Plum Sauce recipe is a testament to the magic of slow cooking – simple ingredients transformed into a delicious and satisfying meal. I hope you’ll give it a try and experience the tender, flavorful results for yourself. Don’t be afraid to experiment with variations and make it your own. And please, share your feedback – I’d love to hear how it turns out! Consider pairing this dish with a crisp green salad and a glass of your favorite white wine for a truly delightful dining experience.

Pork Tenderloin With Plum Sauce Recipe