pork tenderloin
1 teaspoon honey
4 tablespoons soy sauce
2 tablespoons sesame oil
4 cloves garlic -- minced
2 tablespoons brown sugar
1 tablespoon dry sherry (I usually use whatever wine I have
open)
3 scallions -- chopped (3 to 4)
Directions:
Whisk all ingredients together. Put in ziplock bag w/the pork tenderloin and marinate 3 hours + (sometimes I do it overnight, just depends on how organized I am).
Put in the crock pot and cook on high for about 2 hours and low for another 2 (or if you have plenty of time, low for 5). Flip it over halfway through. Fall apart tender and soooooooooo delicious. I serve it with Spicy Peanut Noodles.
Stacy's Notes - Made this May 2005, very good. Not outstanding, but good. I bought my first ever pork tenderloin, about 2.5 pounds, and tried it with this. The marinade is good (although I didn't read the recipe well enough ahead of time and only marinated it about an hour, next time, be prepared!) and the pork was tender after 4-5 hours in the crockpot (2 on high, rest on low). Served this with Spicy Soba Noodles with Chicken in Peanut Sauce (left out chicken, carrots and peanuts to make it a side dish) and Skillet Glazed Sugar Snap Peas. Next time, try this with two pork chops and only make the regular amount of marinade (I doubled this for my 2.5 pounds of tenderloin). Good flavor. (OOPS, I left out the scallions, and used bottled cooking sherry for the dry sherry).
