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. Note: 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 Corner. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
