Slow cooked pork tenderloin

I serve this dish on top of buttered noodles, along with a good helping of fresh steamed vegetables.  It almost makes you glad it's winter.

2 pork tenderloins, about 3 lbs
3 Tbsp butter

3 onions - 2 of them cut into halves, 1 chopped
5 carrots, peeled and cut into large chunks
about 10 cloves of garlic
1 apple, cut into quarters
1 or 2 heaping Tbsp fresh ginger, cut into chunks
hot pepper flakes
parsley

1/2 cup ketchup
1/4 cup balsamic vinegar
1/2 cup soy sauce
1 cup wine, red or white
2 heaping Tbsp of fig marmalade - if that's too esoteric for your cupboard you can use apricot jam, peach jam, or even grape jelly
salt and pepper


Brown the tenderloins in hot butter and set aside.
When cooled off, make a number of deep slits into the meat and stuff  these with slices of garlic.

Arrange onion halves and carrot chunks in the bottom of a slow cooker.  Place the roast on top.
Mix ketchup, wine, soy sauce, vinegar, jam and salt and pepper, and pour over the meat.  Sprinkle with chopped onions, the remaining garlic, and ginger.  Place the apple chunks around the tenderloins, then sprinkle lightly with red pepper flakes.

Cook on LOW for 6 to 8 hours.  Set the roast on a platter to rest, move the vegetables and apples into a bowl. Pour the sauce into a pan and thicken with a little flour or cornstarch.
Adjust seasonings to taste.

Serve over noodles or rice, and sprinkle with parsley.