Ingredients
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3 lbs pork tenderloin, cut in bite sized chunks
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12 ounces fresh button mushrooms, quartered
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2 cups carrots, cut into rounds (I like to cut them on the bias to look pretty & you don't need to peel them)
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2 (8 ounce) cans water chestnuts, sliced
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1 tablespoon garlic, minced
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1/2 cup orange marmalade
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1/2 cup chili sauce
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1/8 cup hoisin sauce
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1/4 cup dry sherry
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1/4 cup soy sauce
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1 teaspoon crushed red pepper flakes
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2 tablespoons cornstarch
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2 tablespoons water
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1 cup leek, thinly sliced (washed well first, as they can be sandy)
Instructions
- Heat 2 tablespoons oil in a large skillet over med/high heat.
- Saute the tenderloin chunks quickly for about 5 minutes(watching them closely to not burn the outsides of the meat) to get some color on them. This will get rid of a little fat and liquid from the meat as well.
- With a slotted spoon, scoop out the meat and place in your slow cooker, discard any fat or liquid from the meat cooking.
- Add the mushrooms, leeks, carrots, water chestnuts, and garlic to your slow cooker also.
- In a medium sized bowl, whisk together the orange marmalade, chili sauce, hoisin sauce, dry sherry, soy sauce, and crushed red pepper.
- Pour sauce mixture over the ingredients in the slow cooker, and stir to coat everything well.
- Cover with lid, put your slow cooker on High and cook for 2 1/2 hours.
- After 2 1/2 hours, mix the cornstarch and water in a small cup until smooth, and add it to the mixture in your slow cooker.
- Stir for a couple minutes, until you see the sauce thicken slightly, then close lid again and let cook on High for another 30 minutes.