Recipes

In a small bowl, stir together garlic salt, poultry seasoning, and black pepper. Season all sides of tenderloin; set aside. Add white wine, plum sauce, and cornstarch to a slow cooker; whisk to combine. Place both tenderloins into cooker, and sprinkle remaining spice rub over the top. Cook on HIGH for 4 hours. Let tenderloin rest 25-30 minutes before slicing. Slice 1/2-inch thick slices at an angle. Serve sliced tenderloin hot with plum sauce drizzled on top.2 teaspoons garlic salt (recommended: Lawry's) 2 teaspoons poultry seasoning (recommended: McCormick) 1 teaspoon ground black pepper 1 1/2 pounds pork tenderloin, rinsed and patted dry 2 tablespoons extra-virgin olive oil 1 cup white wine (recommended: Chardonnay) 1/2 cup Chinese-style plum sauce (recommended: Dynasty) 1 tablespoon cornstarch