Jamaican Jerk Pork Slow Cook

Borrowed from Complete Slow Cooker Cookbook, Carol Heding Munson

I’m trying this out today; first time I’ve made this.I’m going to serve this with brown rice and some steamed veggies.

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Medium Crockery Pot
Makes 4 Servings

2 cups (480 mL) fat-free beef broth
2 teaspoons dried minced onions
1 teaspoon dried thyme
1 teaspoon garlic powder
l teaspoon crushed red pepper flakes
1/4 teaspoon ground cinnamon
1/4 teaspoon powdered ginger
1/4 teaspoon allspice
Pinch of ground cloves
1 pound (455 g) pork tenderloin
3 tablespoons cold water
2 tablespoons cornstarch

Pour the broth into the Crockery pot.

In a small bowl, combine the onions, thyme, garlic, red pepper flakes, cinnamon, ginger, allspice and cloves. Rub the spice mixture into all sides of the pork. Place the pork in the Crockery pot.

Cover and cook on LOW until the pork is cooked through and a meat thermometer registers 160 degrees F or 7l degress C, 6 to 8 hours. Let rest for 10 minutes before slicing and serving.

Remove to a platter, reserving the broth; keep the pork warm. Pour the broth into a saucepan.

In a small cup whisk together the cold water and cornstarch.

Stir into the broth, and cook, stirring, over medium heat until slightly thickened. Slice the pork and serve topped with the thickened broth.

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