March 23, 2017 at 12:23 am  •  Posted in Recipe of the Day by  •  0 Comments

2 lbs. pork tenderloin

Salt & pepper

1 small clove garlic, minced

4 tbsp. Dijon mustard

2 tbsp. honey

2 tbps. Brown sugar

1 tbsp. cider vinegar

½ tsp. dried thyme

1 tbsp. cornstarch

1 tbsp. water

Wash and trim the pork tenderloin and pat dry.  Sprinkle lightly with salt & pepper.  Place in a slow cooker.  Combine the garlic, mustard, honey, brown sugar, vinegar & thyme.  Pour over the tenderloin and turn to coat. Cover and cook on high for 1 hour.  Reduce heat to low and cook for 7 – 9 hours.  Remove the tenderloin to a plate and cover to keep warm.  Pour the juices into a saucepan and bring to a boil over a medium heat.  Combine the cornstarch and water and whisk into the juices and cook for 1 minute or until thickened.  Pour over the tenderloin and serve.

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