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
Prep:
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.
Not all olive oil is created equal! At Mrs. McGarrigle’s, we take great care in selecting which oils to bring
