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Shelly Beck of Kemptville, congratulations! You are the winner of a $100 Mrs. McGarrigle’s Gift Certificate. Shelly won our 33rd anniversary recipe contest that took place a few weeks ago. Here is Shelly’s award-winning recipe for Slow Cooker Honey Mustard Pork Tenderloin.


Slow Cooker Honey Mustard Pork Tenderloin

-this recipe can be different everytime, depending on what kind of mustard and/or honey you use!

2 pork tenderloin

Salt & pepper

1 small clove garlic

4 tablespoons mustard (there are so many to choose from at McGarrigles, but I like Classic Whole Grain or British Beer)

2 teaspoons of honey (choose from many different varieties available at Mrs McGarrigles, like buckwheat honey, or Zesty Lemon)

2 tablespoons brown sugar

1 tablespoon cider or balsamic vinegar

½ tsp dried thyme

1 tablespoon cornstarch

1 tablespoon cold water


Wash and trim pork, pat dry; sprinkle lightly with salt & pepper. Place pork in slow. Whisk together garlic, mustard, honey, brown sugar, vinegar and thyme; pour over pork. Turn pork to coat thoroughly. Cover and cook on low 7-9 hours or on high for 3 ½ to 4 ½ hours, until pork is cooked through.

Remove pork to plate, cover with foil and keep war. Pour the juices into a saucepan, and bring to a boil over medium heat. Simmer 8-10 minutes or until reduced by about 1/3. Combine cornstarch and water, whisk into the juices and cook 1 minute longer. Serve pork sliced with the thickened sauce. Delicious served over rice or mashed potatoes.