Servings: 6 | Calories: 252 | Old Points: 6 | Points Plus: 7 | Total Fat: 0 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 74 mg | Sodium: 816 mg | Carbohydrates: 15 g | Dietary Fiber: 0 g | Sugars: 13 g | Protein: 32 g

Ingredients

1.5 – 2 pounds lean pork tenderloin

Marinade:

1 cup chicken broth, fat-free, low-sodium
1 tablespoon Dijonmustard
1 tablespoon rice wine vinegar
1 tablespoon lite soy sauce, low sodium (optional Tamari or Bragg Liquid Amino)
2 tablespoons honey
2 teaspoons freshly grated ginger
2 cloves garlic, minced
1 teaspoon curry powder
1/2 teaspoon black pepper
Kosher or sea salt to taste

Glaze: (optional)

2 tablespoons honey
2 tablespoons lite soy sauce, or try BRAGG Liquid Aminos
2 tablespoons rice wine vinegar
2 tablespoons ketchup (recipe for ketchup)
1 tablespoon sesame oil
1 tablespoon Dijon mustard

Directions

In a large mixing bowl combine all marinade ingredients. Trim away all visible fat from tenderloin and discard. Cut tenderloin into 2” pieces and place in marinade, ensuring all sides are coated. Cover and allow tenderloin to marinate overnight in the refrigerator.

Place tenderloin and marinade in slow cooker, cook on low 4-6 hours, or until it shreds easily with a fork. Remove from the slow cooker and place on a serving platter.

To prepare glaze, add all ingredients to a small saucepan, bring to a boil, reduce heat to a simmer and cook about 5 minutes or until desired thickness. Pour glaze over tenderloin.