Mustard-Soy Pork Tenderloin

Yield: Serves 4-6

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)


  1. In a small bowl, stir together the garlic, mustard, soy sauce, rosemary, thyme, oregano, salt and lemon juice with a fork until smooth.
  2. 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.
  3. Cook on low for 5-6 hours, until the pork is cooked throughout and only a slight hint of pink remains inside.
  4. 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.

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