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 ;-)


  • 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


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


April 4, 20110 found this helpful

Yes Deeli. I cooked it on low! Enjoy!

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