Ingredients

• 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

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Instructions

1. In a small bowl, stir together garlic salt, poultry seasoning, and black pepper. Season all sides of tenderloin; set aside.
2. 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.
3. Cook on HIGH for 4 hours.
4. Let tenderloin rest 25-30 minutes before slicing. Slice 1/2-inch thick slices at an angle.
5. Serve sliced tenderloin hot with plum sauce drizzled on top.