HONEY MUSTARD PORK TENDERLOIN
By Sube
This is quick and easy to prepare and cook in the Slow Cooker. Grease the Slow Cooker with a little oil or use a cooking bag to make cleanup easier.
- 6
Ingredients
- 2 pork tenderloins, about 1 pound each
- Salt and pepper
- 1 small clove garlic, minced
- 4 tablespoons grainy Dijon Mustard or country-style
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar or balsamic vinegar
- 1/2 teaspoon dried leaf thyme, crumbled
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Preparation
Step 1
Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3-1/2 to 4-1/2 hours.
Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.
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