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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.

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FLKeysJen January 24, 2009
Tea Braised Pork Tenderloin