Pork Tenderloin with Plum Sauce

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I too was skeptical about trying this recipe. It was fantastic. I used pork loin rib end (bone-in country type ribs instead of the tenderloin. The bones asdded a lot of flavor. I also browned the ribs on all sides in oil before putting in the crock pot. I also added a 1/2 cup of chicken broth. I cooked it on low for 7 hrs. and the meat fell off the bones. It was very tender but could not slice it. I kept it in chunks. I cooked it on low for 7 hrs. and the meat fell off the bones.

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The roast was very tender, but the flavor was awful...I should have known when I was rubbing it with all that poultry seasoning! Have yet to make a Sandra Lee recipe that's good...this was probably my last try.

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To Gloria in Henderson NV. Where have you been, girl?? No one cooks pork more than medium anymore. And pork tenderloin should be medium-rare!! There has not been a case of illness caused by undercooked pork in the United States for more than fifty years. Over cooking pork was done 60 plus years ago because of trichinosis. This is no longer a problem in this country.

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I was really skeptical about making this dish based on some of the reviews. However, we were having company and I tried it out and everyone LOVED it! I left it in the crockpot longer (8 hours on low and it was soooo tender that we ended up making sandwiches out of it!!! Great EASY meal. Thanks Sandra!

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it had a very off taste. it was just bad.

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I served this on Easter to a party of 6 and everyone loved it. It was so easy and no fuss. It was so tender and I will make this again.

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I thought this was great! I don't know why there are so many bad reviews on it. I LOVE to use the slow cooker with any kind of meat!

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What can I say- this was excellent. The best way to cook pork tenderloin- Tender, tender, tender.....After reading the reviews I was bit apprehnesive about trying this and I was in a pinch- I have had no stove , oven or microwave for 2 weeks now.
I used a larger pork tenderloin- seasoned the meat according to the recipe- rubbed the oil on the meat so the spices can adhere-- I trimmed all the fat and increased the wine( as it tenderizes the meat I used the whole jar of plum sauce- I had the best - most tender pork with a succulent plum flavored gravy(sauce that I served over white rice.. Thank you Sandra

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This would have been better if it had been seared in a hot pan first to seal in the juices, but also the browning would have added flavor. The "sauce" was gummy and much too salty for my taste. I'm going to try this again, but instead of using the slow cooker, I'm going rub on the spices, sear the pork on all sides in oil, then drizzle on the sauce and bake in a hot oven until done.

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This recipe turned out very well and everyone enjoyed it; Cindy in Chicago - which recipe are your reading. This one clearly says white wine and a slow cooker.