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1
Into a medium to large sized slow cooker, add vegetable broth, pineapple juice, pomegranate juice and bay leaf.
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2
Stir, put lid on and set to medium heat.
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3
In a small bowl add black peppercorns, salt and cumin and stir with a fork.
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4
Coat both sides of the pork with the seasonings.
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5
In a large skillet on medium-high heat add oil, shallots and pork.
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6
Sear each side of the pork for several minutes and stir the shallots as well.
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7
Once pork has a nice sear on all sides, transfer everything in the skillet into the slow cooker, put lid on and let it cook for 6 hours.
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8
Remove pork to a cutting board and allow meat to rest 5 minutes before slicing and serving.
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9
For the glaze: In a saucepan add butter.
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10
Heat on medium heat.
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11
Once melted add flour and stir to create a roux (paste).
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12
Then add pomegranate juice and stir well.
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13
Then add all the other ingredients.
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14
Bring to a boil, stir well, reduce heat to low and cook for 8 minutes to obtain a thickened, flavorful glaze for serving.
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15
Serve sliced pork with the glaze over top.
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16
Great paired with creamed potatoes and a vegetable side dish.
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17
Enjoy!
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18
I really enjoy a large Sunday family meal.
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19
The slow cooker is so easy to use and assists in preparing tender, flavorful meat.
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20
On Sundays after church service, I hear everyones tummy growling!
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21
Its great to come home to a hot meal.
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22
This pork tenderloin just happens to be a family favorite.
