Slow Cooker Pork Tenderloin with Plum Jalapeno Chutney

Lightly spicy peppers, sweetly tart plums, and ginger combined with fall apart,juicy, tender pork makes your taste buds dance with joy!

Ingredients

For the Pork
• 1-2 pound pork tenderloin
• 1 Teaspoon ground coriander
• 1 teaspoon onion powder
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• Salt and pepper to taste

For the Plum Chutney:
• 2 large plums, about 3/4 lb. total, halved, pitted and cut into 1-inch
• pieces
• 1/2 cup finely chopped yellow onion
• 1-inch piece fresh ginger, peeled and minced or 1 teaspoon ginger powder
• 1 jalapeño chile, seeded and minced
• 1 garlic clove, minced
• 1/3 cup firmly packed light brown sugar
• 1 1/2 Teaspoon salt
• 1/2 Teaspoon fresh ground pepper
• 1 Tablespoon Extra Virgin Olive Oil

Instructions

1. First you'll want to spray a non stick cooking spray in your crock pot. Pour broth over roast. Season tenderloin with a generous amount of salt and pepper. Add ground coriander, onion powder, and garlic.
2. Cover and cook on low for 4-5 hours.
3. During the last hour of cooking, in a saucepan over medium heat, add the olive oil and combine half of the plums with the onion, ginger, jalapeño, garlic and brown sugar. Bring to a boil, stirring often. Reduce the heat to medium-low, cover and cook, stirring occasionally, until the plums have broken down into a sauce, about 15 minutes. Stir in the remaining plums and cook just until they are heated through, about 3 minutes. Set aside to cool.
4. Slice the tenderloin into 1 inch thick slices and arrange on plate and add your plum chutney

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