Pork tenderloin works beautifully in a slow cooker, provided you keep an eye on it to avoid over-cooking.
Recipe by Elizabeth Chorney-Booth
2 cloves garlic, minced
2 Tbs (30 mL) Dijon mustard
1 tsp (5 mL) soy sauce
½ tsp rosemary
½ tsp thyme
½ tsp oregano
½ tsp salt
l lemon, juiced
675-900 g pork tenderloin (either two small or one large tenderloins)
- In a small bowl, stir together the garlic, mustard, soy sauce, rosemary, thyme, oregano, salt and lemon juice with a fork until smooth.
- Place the pork tenderloin(s) in a 4 or 6-quart slow cooker and pour the sauce over top. Flip the meat over a couple of times so that it’s completely coated in the sauce.
- Cook on low for 5-6 hours, until the pork is cooked throughout and only a slight hint of pink remains inside.
- Remove from slow cooker and slice the pork into medallions. Spoon the sauce from the slow cooker over top of the sliced pork and serve immediately.