2pork tenderloinssilver skin removed (usually about 2½ lbs. combined)
¼cupcornstarch
Basiljulienned (for garnish)
Instructions
Combine beef stock through pepper in a slow cooker; whisk to combine. Add in the pork tenderloins, turning to coat. Cover and cook on low for 3½ hours.
After 3½ hours, use a large measuring cup to scoop out about 1½ cups of the cooking liquid. Whisk in the ¼ cup cornstarch until well combined. Pour the slurry back into the slow cooker, cover, and cook an additional 30 minutes on low.
Slice, drizzle with sauce, and garnish with basil, if desired.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.