2 Tbs. Crisco Pure Olive Oil
3 lb. pork tenderloin
½ c. teriyaki sauce
1 c. chicken broth
1 jar Smucker’s Sweet Orange Marmalade
2 tsp. fresh ginger, grated
¼ c. brown sugar
3 cloves garlic
1 large onion, sliced
1 8-oz. pkg. fresh mushroom caps
¼ tsp. black pepper
½ tsp. salt
1 tsp. red pepper flakes


Heat the olive oil in a large skillet over medium-high heat. Add pork tenderloin and brown on all sides. Combine teriyaki sauce, chicken broth, orange marmalade, ginger, brown sugar and garlic in a blender. Blend until smooth. Place browned tenderloin into slow cooker. Add onions, mushrooms, black pepper, salt and red pepper flakes. Cover with teriyaki mixture. Cook on high 4 hours. Turn the tenderloins a couple of times while cooking. When done, remove the tenderloin and let rest 10 minutes. Slice diagonally to serve and spoon vegetables and sauce over the top.


Serves 8