This honey mustard pork tenderloin is an easy preparation and the slow cooker makes cooking a breeze. The pork tenderloin is combined with a variety of simple seasonings and a sweet-sour honey and mustard sauce. The sauce is made with mustard, honey, brown sugar, and some balsamic or cider vinegar.
Serve the lean and tasty pork tenderloin with rice or roasted potatoes along with your family's favorite side dish or salad.
Newer slow cookers tend to cook hotter than older models. If you have an older model, you might want to increase the cooking time. This lean cut of pork can become dry if cooked too long.
Related Recipe: Pork Tenderloin With Herb and Mustard Butter
- 2 pork tenderloins, about 1 pound each
- salt and pepper
- 1 small clove garlic, minced
- 4 tablespoons whole-grain Dijon mustard or country-style
- 2 tablespoons honey
- 2 tablespoons brown sugar, light or dark
- 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 with paper towels. Sprinkle the pork tenderloins lightly with salt and pepper.
- Place the pork in the slow cooker.
- In a bowl, combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn the tenderloins to coat thoroughly.
- Cover the pot and cook on LOW for about 5 to 7 hours, or on HIGH for about 2 1/2 to 3 1/2 hours.
- Remove pork to a plate, cover with foil and keep warm.
- Pour the liquids into a saucepan and bring them to a boil over high heat. Reduce the heat to medium and boil for about 3 to 5 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer, or until thickened.
- Serve pork sliced with the thickened juices along with rice or potatoes and steamed vegetables.
*The silver skin covering the tenderloin should be removed because it is tough, does not dissolve, and shrinks as the tenderloin cooks. To remove the silver skin from the outside of a tenderloin, use a sharp knife. Slip the tip of the knife under the silver skin about 1 inch from the end of it. Grasp the loose skin -- a paper towel in hand will help keep the skin from slipping -- as you slide the knife down the tenderloin, taking care not to cut the meat.
Tips and Variations
- Slice a medium onion and scatter the slices over the bottom of the slow cooker before you add the pork tenderloins.
You Might Also Like