Tangy Pork Tenderloin

2 pork tenderloins (a total of 2 pounds)

2/3 cup honey

1/2 cup Dijon mustard

1/2 teaspoon chili powder

1/4 teaspoon salt

Place pork in a glass or ceramic baking dish. Combine remaining ingredients
and spoon over pork. Cover and marinate in the refrigerator for at least 3
to 4 hours. Place pork in 4 to 5 quart slow cooker, cutting to fit if
necessary. Spoon marinade over top. Cover; cook on low for 6 to 8 hours, or
until tender. Remove to a serving platter and keep warm for 10 minutes
before slicing.


To thicken the sauce, turn the cooker to high after removing the pork.
Meanwhile, blend together 2 tablespoons cornstarch with 2 tablespoons water
in a small bowl. When the juices are simmering, stir in cornstarch mixture
until absorbed. Continue simmering, stirring occasionally, until juices
thicken, about 10 minutes. Serve over or alongside sliced pork.  Mama's


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