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Categories:
pork tenderloin vegetable broth preserves chili sauce shallots fresh ginger cider vinegar soy sauce fresh ground black pepper mustard ground cloves
Viewed: 52 - Published at: 7 years agoIngredients
- 3 lbs pork tenderloin (boneless)
- 1 cup organic vegetable broth (such as Swanson Certified Organic)
- 1 cup peach preserves
- 14 cup bottled chili sauce
- 3 tablespoons finely chopped shallots
- 1 tablespoon minced peeled fresh ginger
- 2 tablespoons cider vinegar
- 1 tablespoon low sodium soy sauce
- 1 12 teaspoons fresh ground black pepper
- 2 teaspoons Dijon mustard
- 18 teaspoon ground cloves
Method
- Put all ingredients in a freezer ziplock and into the freezer.
- Thaw overnight and put in crockpot in the morning on low for 6-8 hours.
- Or - you can grill it but make sure to cook marinade on stovetop first before basting meat on the grill.
- Or - you can use the sauce over any meat you like.
- We like it also over chicken breasts.
- Combine broth, preserves, chili sauce, shallots, ginger, vinegar, soy sauce, and remaining ingredients in a medium saucepan; bring to a boil.
- Reduce heat, and simmer 20 minutes, stirring occasionally.
