Sunday, September 28, 2008

Slow Cooker Honey-Dijon Pork Tenderloin

Today, I made the best, most tender, flavorful, and moist Pork Tenderloin that I've ever tasted, if I do say so myself! ;-)

I had a lovely-looking 2 lb pork tenderloin, (see pic) and wanted to try something different - I searched online, saw an interesting recipe on, Southern Cooking, and adapted it to fit my own taste.

Slow Cooker Honey-Dijon Pork Tenderloin

* 2 lb pork tenderloin, or 2 1 lb pork tenderloins
* salt and pepper, to taste
* 1 medium garlic clove, minced
* 5 tablespoons high quality honey-dijon mustard
* 1 tablespoon 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 the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker. Combine garlic, mustard, brown sugar, vinegar, and thyme; pour over the 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. Test for doneness with meat thermometer, center of tenderloin should be at least 160F, for safe eating.

Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. I left the 'chunky bits' in my sauce for extra flavor, but you can easily strain the juices, for a smoother sauce. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

I added some fresh Italian style green beans, and a simple salad, and had a meal fit for royalty!

Serves 6.

1 comment:

L8o said...

I will definitely try this one!