Honey-Mustard Roast Pork Tenderloin

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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 pork and pat dry; sprinkle lightly with salt and pepper. Place pork in slow cooker. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over 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 plate, cover with foil, and keep warm. Pour juices into saucepan and bring to boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine cornstarch and cold water; whisk into reduced juices and cook for 1 minute longer. Serve pork sliced with thickened juices.
Serve one pound; save one pound for another dish.

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