Still in the same cookbook.  The person providing is recipe is Janice Yoskovich from Carmichael’s PA.  This recipe is just not made for a pork tenderloin.  I pulled it out after 1 hour on low and thought it was over cooked.  The sauce was unbelievably delicious.  The pork over cooked.  Jim said it was 130 degrees F.  Nothing else was ready as I was also trying to get the next night started with no help of if he had to, it was with a lot of grumping.  I quite and went in to put my legs in the compression boots.  So he tented it like I said, did the rice, and decided to make a salad, it was overdone.  I saved the sauce which was plenty for 5 C of cooked rice!  I think a boneless pork shoulder in it would be great.  The pork tenderloin was supposed to serve 8.  Essentially a small section of the pork and a little over a C of rice would be the portion.  Well, Jim ate the whole pork tenderloin, 1 C uncooked rice, cooked and 1/2 the salad he made with a whole heart of Romaine lettuce and 2 tomatoes.  Essentially this cookbook is made for people who work, but I am using it as I would like to have time to paint.  I spend hours in the kitchen and still don’t do anything but feed him.  It is like feeding the whole 3rd army.  

Ingredients:   

1 1/2# pork tenderloin

12 oz. chili sauce

16 oz. can jellied cranberry sauce

2 T brown sugar

5 C cooked long grain enriched rice.

Directions:

1. Place pork tenderloin in slow cooker
2. Mix together chili sauce, cranberry sauce, and brown sugar.  Pour over pork
3. Cover and cook on high 4-5 hours, and then on low 3-4 hours.  
4. Serve over rice.  

Like I said total waste of the price of a tenderloin.  Probably perfect for a tenderloin.  It would make a version of BBQ pork sandwich.  No picture!