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Plum Pork Tenderloin

Oxmoor House

Yield 8 servings (serving size: 3 ounces pork and 1/2 cup sauce)
Serve with jasmine rice to help soak up some of the sauce. Snow peas make a great side dish for rounding out your meal.

Ingredients

  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground allspice
  • 2 (1-pound) pork tenderloins, trimmed
  • Cooking spray
  • 1 (9.3-ounce) jar plum sauce
  • 1/2 cup water
  • 2 plums, each cut into 6 wedges

Nutrition Information

  • calories 199
  • caloriesfromfat 0.0 %
  • fat 2.9 g
  • satfat 0.8 g
  • monofat 1 g
  • polyfat 0.6 g
  • protein 24.3 g
  • carbohydrate 17.6 g
  • fiber 1.3 g
  • cholesterol 74 mg
  • iron 1.7 mg
  • sodium 238 mg
  • calcium 23 mg

How to Make It

  1. Combine cinnamon and allspice; rub over pork. Place pork in a 5-quart electric slow cooker coated with cooking spray. Pour plum sauce over pork; add 1/2 cup water and plum wedges. Cover and cook on HIGH for 4 hours or until tender. Serve pork with sauce.

  2. Ingredient Tip: Ripe plums yield slightly to the touch, but don't squeeze them. Let the fruit sit in your palm. It should give a little. If you buy firm fruit, don't put it in the refrigerator or the kitchen window--put it in a paper bag in a dark place for a day or two to ripen.

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