Recipe & picture courtesy of Southern Food
Prep Time: 10 minutes
Cook Time: 7 hours
- 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
- 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.
Notes & Comments: This was really easy to make (slow cookers are the best!) and the pork loin was suuuuper tender! Jason was in love with this recipe and inhaled the leftovers the next day!