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I can tell when Mr Mom likes something I've made because he wants to know every ingredient that went in it, so he can remember to describe it exactly when he wants me to make it again. Last night I was rattling off the recipe for these pork tenderloin chops before I could finish my first mouthful.
You can make it in the oven or crock pot. I chose to do it in the crock pot so they could cook long and slow and become fall apart tender.
2 lbs pork tenderloin 1/2 tsp seasoning salt 1/4 tsp pepper 1/2 to 1 tsp minced garlic 1/2 cup water
1/2 cup brown sugar, packed well 1 tbsp cornstarch 1/4 cup balsamic vinegar 1/2 cup water 2 tbsp soya sauce
Rub tenderloin with garlic, and seasoning salt and pepper. Slice into cut into 1 1/2 inch pieces put keep together in a row as if the tenderloin hadn't been cut. Place in the bottom of the crock pot. Add 1/2 cup of water to the bottom, taking care not to pour over top of the tenderloin.
Cook on high for 4 hours or low for 6.
When the initial cooking time is done - leave the crock pot on high and the meat inside. On the stove combine the glaze ingredients and heat until thick.
Remove from heat, and for the next hour, baste the sides and top of the pork tenderloins with the glaze every 15 minutes, making sure you get as much as you can in between the slices.