Wednesday, January 23, 2008

Honey and Mustard Pork Loin

***Edited 2/26/08 for "My Notes."

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

Grease slow cooker with a little oil or use a cooking bag to make cleanup easier.

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.

Serves 6.

Found at:

*** My Notes: I didn't care for this recipe. My husband liked it OK but it wasn't stellar. Partly because the slow cooker caused so much water to come out of the tenderloin it basically boiled. What a waste for a tenderloin! Also, even after I reduced the leftover liquid the sauce was very mild. Again, my husband thought that was fine. I wanted a stronger sauce.

I think this recipe would be great if you roast the tenderloin and use the sauce as a baste. Also, leave out the dried thyme. I thought the thyme and mustard were competing flavors rather than complementing.

No comments:

Post a Comment

Stephanie's Mommy Brain in the Kitchen   © 2008. Template Recipes by Emporium Digital