MAIN ARTICLE:
Simple, Delicious Easter Treats
Slow Cooker Marmalade Pork Tenderloin
2 tablespoons olive oil
3 pounds pork tenderloin
1/2 cup teriyaki sauce
1 cup chicken broth
1 jar (10 ounces) sweet orange marmalade
2 teaspoons grated fresh ginger
1/4 cup brown sugar
3 cloves garlic
1 large onion, sliced
1 package fresh mushroom caps
1/4 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon red pepper flakes
Heat oil in skillet over medium-high heat. Brown tenderloin on all sides.
In blender, blend teriyaki sauce, broth, marmalade, ginger, brown sugar and garlic until mixture becomes a smooth sauce.
Put browned tenderloin into slow cooker. Top with onion slices and mushrooms. Sprinkle with pepper, salt and pepper flakes. Pour sauce mixture over all.
Cover and cook on high for about 4 hours, turning a couple of times.
When done, remove tenderloin and let rest for about 10 minutes. To serve, slice diagonally and pour sauce, mushrooms and onions over the top.
