Friday, April 04, 2008

Recipe: Honey Mustard Rubbed Roast Pork

Mustard is not just for sandwiches or hot dogs. Here is an example of another way you can use it! For this recipe we utilize your Crockpot to save on time and cleanup:


2 pork tenderloins
salt and pepper
1 small clove garlic, minced
4 tablespoons Pebble Creek Roasted Garlic & Red Chile Mustard
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon dried leaf thyme, crumbled
1 tablespoon cornstarch

Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly.

Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.

Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

Suggestion: Serve with some baby spring greens tossed in a light vinaigrette.

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