Honey Mustard Pork Tenderloin and Sweet Potato & Apples Hash

Crock Pot

Honey Mustard Pork Tenderloin

· 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

Method: Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker. Combine garlic, mustard, honey, 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.

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. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

Sweet Potato & Apples Hash

Sweet Potato, peeled & cubed Apple, peeled & cubed Onion, diced Bell Pepper, White Wine 2oz

Method: In a sauté pan.. add sweet potato, white wine cooking for a 3 minutes.. add other ingredients .. sauté for about 4 minutes… serve with pork


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