Ingredients

1 tablespoon olive oil

1 (2-pound) pork tenderloin

1/2 cup chicken broth

1⁄3 cup soy sauce

1⁄4 cup white cooking wine

1/4 cup lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

1/2 cup brown sugar

2 cloves garlic, minced

3 tablespoons cornstarch

3 cups peeled potatoes, cut into 1-inch cubes

1 tablespoon fresh parsley, finely chopped

Preparation

  1. Heat olive oil over medium high heat in a 9-inch skillet. Add the pork tenderloin. Brown on all sides.
  2. Place next 8 ingredients ingredients into crock pot. Whisk in the cornstarch. Add browned pork tenderloin. Cover and cook on low heat 4 hours.
  3. Remove cover. Stir in potatoes and turn pork loin over. Cook on low for another 2 hours.
  4. To serve, cut pork loin into 6 portions, or into slices. Place onto 6 serving plates with potatoes on the side. Spoon heavily with sauce. Sprinkle with parsley.