The first cold front of the season is upon us. When I went to the grocery store today the wind was blowing and the leaves were swirling around through the woods. This is the season for comfort food, warm blankets and cozy sweaters. I've got just the comfort food for you. Thanks to my dear, dear friend Julie B. for sharing the following recipe for slow cooker pork tenderloins. Make the entire recipe and plan for yummy leftovers. Serve it with mashed potatoes or rice smothered in the luscious pan gravy. Thicken it, if you prefer. We loved it just as it came from the slow cooker. Tomorrow I'm making a HUGE pot of Vegetable Beef Soup (see post from January 2012) and snuggling under a fluffy blanket!
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
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 slices with the thickened juices.