Slow Cooker Pork Tenderloin with Figs
Ingredients
- 2 Pork tenderloins, approx 4 to 5 lbs total, each halved
- 1 Shallot, minced
- 2 Garlic cloves, minced
- 2 ounces Pancetta, cut into small cubes
- 2 tablespoons Extra Virgin Olive Oil
- 1 bunch fresh thyme
- 10 ounces dried black mission figs, destemmed and chopped
- 1 cup Sherry or Port
- 1 cup Chicken Stock
- 1 cup Hot Water
- Salt & Pepper to Taste
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