|Prior to cooking|
Honey Mustard Pork TenderloinIngredients:
1 medium onion
1 1/2 to 2 lb pork tenderloin
1/4 cup honey Dijon mustard
2 Tbsp balsamic vinegar
1 Tbsp brown sugar
1/4 tsp dried thyme
2 zucchini squash
Dash garlic powder
Salt & pepper
Half the onion and slice into 1/4 inch pieces. Arrange in the bottom of the slow cooker.
Trim excess fat from pork tenderloin and cut in half crosswise.
In a small bowl, combine mustard, vinegar, brown sugar, thyme, and garlic powder. Coat the pork tenderloin pieces with the mixture and place on top of the onions. Spoon remaining honey mustard mixture over the pork. Slice the zucchini into thick (1/2 to 1 inch) slices and place over the pork. Sprinkle with salt and pepper. Cover and cook on low for 6-8 hours. Baste with dripping halfway through cooking.
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