Serve with jasmine rice to help soak up some of the sauce. Snow peas make a great side dish for rounding out your meal.
1 tablespoon ground cinnamon
1 tablespoon ground allspice
2 (1-pound) pork tenderloins, trimmed
1 (9.3-ounce) jar plum sauce
1/2 cup water
2 plums, each cut into 6 wedges
How to Make It
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.
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.
Cooking Light Slow Cooker Tonight
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
After reading the reviews, I was a little worried to try this meal. We made sure to buy the correct plum sauce, which was not hard at all. I found it at my local Walmart in the Asian food isle. It smelled really strong of cinnamon and all spice at the end, which had me worried it was going to be too sweet - but it wasn't at all! The pork (we used a 2.5 lbs pork loin) balanced everything out and it was absolutely wonderful! I served it with jasmine rice and green beans.
I substituted plum jelly for the plum sauce and added some cracked black pepper and then at the end I added a bit of cornstarch to thicken the sauce. Hubby said "This is delicious!" 2 times during dinner. I will definitely make it again.
Delicious! And very moist and tender; fell apart with a fork. And it definitely works in a slow cooker. Next time, I'll make sure I full coat the pork with the water and plum sauce so that the cinnamon and allspice can meld better.
The poor reviews had me questioning whether to make this recipe, but it just sounded promising and I had a hunch my family would like it so I decided to give it a try. Very glad I did, this will stay in my slow cooker repertoire. When your husband and your high school and college age daughters all agree “this is really good!” you know it’s a keeper. The meat was so tender it was falling apart as I sliced it into medallions, and the sauce was ample and flavorful. This recipe is easily doubled and I wouldn't hesitate to serve it for company. I wanted to post a review because I think it merits a higher rating than given. I noticed a few reviews that mentioned substituting plum jelly for plum sauce, and I’m wondering if that contributed to some low ratings. These sauces are not similar, plum sauce is an Asian cooking sauce and you will not get the same results using plum jelly. Stick with the plum sauce. The only disappointment in making this was its disappearing act—no leftovers!
Really enjoyed this. My husband says its too sweet. I had to use Plum Jam. I think if you added a bit of soy sauce maybe some minced garlic it would cut the sweetness factor down. Definitely a recipe I will be tweaking. Pair it with Jasmine Rice and Broccoli.
I'm going to echo a previous reviewer and say it's extremely important to use Plum Sauce and not Plum Jam or Jelly. They are two entirely different things. My husband really loved this recipe. The meat was extremely tender and while it made the entire house smell like cinnamon whilst cooking, the actual cinnamon taste was more muted when actually eating the dish. We served with white rice and pea pods like suggested. We will definitely be making this again.