- 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 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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