This honey mustard pork tenderloin is an easy recipe and the slow cooker makes cooking a breeze.
The pork tenderloin is combined with a variety of simple seasonings and a sweet-sour sauce made with honey, mustard, 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.
- 2 (1-pound) pork tenderloins
- Salt and pepper
- 1 small clove garlic, minced
- 4 tablespoons whole-grain Dijon mustard or country-style mustard
- 2 tablespoons honey
- 2 tablespoons light or dark 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 (see how to trim a pork tenderloin, below) 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 small bowl, combine garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour the mixture 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 1/3.
- Combine the cornstarch and cold water and 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.
How to Trim a Pork Tenderloin
The silver skin covering the tenderloin should be removed because it is tough, does not dissolve, and shrinks as the tenderloin cooks. Here is how to do it.
- 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.
- Slice a medium onion and scatter the slices over the bottom of the slow cooker before you add the pork tenderloins.