Recipe by chia
from cooking light this makes a wonderful easy main course.
Top Review by FLKeysJen
Very flavorful and tender; in fact, the meat was so tender after three and a half hours on low that it was falling apart! The house smelled so good that it seemed like time to eat anyway. The tea and currant jelly make this an interesting gourmet dish, which will differ quite a bit on your choice of sweet or hot chili sauce. Because life's too short to wash pots and pans, I used the crockpot to make the sauce in Step #7. That worked perfectly but the pork cooled off quite a bit in the meantime.Next time I'll cover it or put it back in the crockpot with the sauce to warm.
- 1 (2 lb) pork tenderloin
- salt and pepper
- 1 teaspoon olive oil
- 1 onion, quartered
- 1⁄2 cup strongly brewed tea
- 1⁄4 cup currant jelly
- 1⁄4 cup chili sauce
- 2 teaspoons brown sugar
- 1 teaspoon balsamic vinegar
- 1⁄4 teaspoon cayenne pepper
- 1 cup cherries, pitted
- 1 teaspoon fresh chives, chopped
Directions See How It's Made
- rub the tenderloin with salt and pepper.
- heat oil in a skillet, add the pork and brown on all sides.
- add to crockpot with onions and tea.
- cover and cook on high for 1 hour.
- reduce heat to low and cook for 6 hours.
- remove pork from crockpot.
- pour cooking liquid into a saucepan, bring to a boil, and reduce to 1/2 cup, about 10 minutes.
- add jelly, chili sauce, brown sugar, balsamic vinegar and cayenne.
- stir until jelly melts.
- add cherries, cook 1 minute more.
- serve sauce over sliced tenderloin, garnish with chives.