Slow Cooker Honey Mustard Pork Tenderloin

I can't remember where I found this recipe long ago, but it's one that sounded so yummy to save and try in the future. Well, my friend Linda asked last week if I had a slow cooker pork roast recipe and she decided to give this recipe a try, untested, Her review was: "The honey mustard was a very good sauce and the roast just fell apart it was so tender!" Thanks for the taste test, Linda. Since I know it must have turned out delish, because she wouldn't fib, I am sharing it with you fellow TF Family Members :-)

Oh, and you know I am not going to be able to resist cooking it for myself much longer now! I did forget to ask her if she cooked it on low or on high but I am assuming low because the slower the cooking the more tender ;-)

Ingredients:

• 2 pork tenderloins, about 1 lb. each
• salt and pepper, to taste
• 1 tsp. minced garlic
• 4 Tbsp. Dijon mustard
• 2 Tbsp. honey
• 2 Tbsp. brown sugar
• 1 Tbsp. cider vinegar or balsamic vinegar
• 1/2 tsp. thyme
• 1 Tbsp. cornstarch
• 1 Tbsp. cold water

Directions:

Wash and trim the pork, pat dry, sprinkle with salt and pepper, and place pork in the slow cooker.

Combine garlic, mustard, honey, brown sugar, vinegar, and thyme in a small bowl, pour over the pork, and 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 to keep warm, pour the slow cooker juices into a saucepan, bring to a boil over medium heat and simmer for 8 to 10 minutes, or until reduced by about one-third.

Combine the cornstarch and cold water in a small bowl, whisk into the reduced juices; cook for 1 minute longer and serve pork sliced with the thickened juices.

By Deeli from Richland, WA