Crock Pot Collection: Honey Mustard Pork Tenderloin

Honey Mustard Pork Tenderloin

Prep Time: 10 min.         Cook Time: 5-7 hours

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

Directions:

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 5 to 7 hours, or on HIGH for 3 1/2 to 4 1/2 hours.  I place a meat thermometer in the tenderloin and keep an eye on the temperature rather than going strictly by time to avoid overcooking.  If you spray the glass of the the meat thermometer before putting it in the crock pot, it keeps the thermometer from fogging up and becoming impossible to read. 

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.

Serves 6.

submitted by Jinan Hadnot