Ingredients
- 1 cup Vegetable Broth
- Low Sodium
- 1 cup Pineapple Juice
- 1/2 cups Pure Pomegranate Juice
- 1 whole Bay Leaf
- 2 Tablespoons Black Peppercorns
- 1 teaspoon Kosher Salt Or Sea Salt
- 1- 1/2 teaspoon Cumin
- 3 whole Shallots
- Peeled
- Cut In Half
- 2 Tablespoons Canola Oil
- 5 pounds Boneless Pork Tenderloin
- 2 Tablespoons Sweet Cream Butter
- 1 Tablespoon All-purpose Flour
- 1/4 cups Pure Pomegranate Juice
- 3 Tablespoons Pure Honey
- 1 Tablespoon Brown Sugar
- 1 can (5 Oz. Size) Crushed Pineapple And Natural Juices
Instructions
- Into a medium to large sized slow cooker, add vegetable broth, pineapple juice, pomegranate juice and bay leaf.
- Stir, put lid on and set to medium heat.
- In a small bowl add black peppercorns, salt and cumin and stir with a fork.
- Coat both sides of the pork with the seasonings.
- In a large skillet on medium-high heat add oil, shallots and pork.
- Sear each side of the pork for several minutes and stir the shallots as well.
- Once pork has a nice sear on all sides, transfer everything in the skillet into the slow cooker, put lid on and let it cook for 6 hours.
- Remove pork to a cutting board and allow meat to rest 5 minutes before slicing and serving.
- For the glaze: In a saucepan add butter.
- Heat on medium heat.
- Once melted add flour and stir to create a roux (paste).
- Then add pomegranate juice and stir well.
- Then add all the other ingredients.
- Bring to a boil, stir well, reduce heat to low and cook for 8 minutes to obtain a thickened, flavorful glaze for serving.
- Serve sliced pork with the glaze over top.
- Great paired with creamed potatoes and a vegetable side dish.
- Enjoy!
- I really enjoy a large Sunday family meal.
- The slow cooker is so easy to use and assists in preparing tender, flavorful meat.
- On Sundays after church service, I hear everyones tummy growling!
- Its great to come home to a hot meal.
- This pork tenderloin just happens to be a family favorite.
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