2 (1 pound each) pork tenderloins
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
2 tablespoons prepared mustard
1 tablespoon brown sugar
3 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon minced garlic
1/2 teaspoon dried thyme leaves
Rinse the pork tenderloins. Remove the silver skin with a sharp knife. Roll in a clean dish cloth to dry off and sprinkle with salts and pepper. Rub the seasonings into the pork. Put the seasoned loins in the crockpot. In a bowl, whisk together the mustard, sugar, honey, vinegar, garlic and thyme. Drizzle the mixture over the tenderloins and flip them around until well coated with the mixture. Cover and cook for 8 hours on low or 4 hours on high.
Take the cooked tenderloins out of the pot and place on cutting board. Slice and cover with foil. Cook the juices left in the pot over medium high heat, stirring often until they reduce and thicken. If the sauce doesn't thicken enough, you can combine a teaspoon of warm water with a teaspoon of cornstarch and whisk into hot juices. Place the sliced tenderloins on a serving platter and drizzle with the thickened juices.
Pork tenderloins are almost as lean as chicken and can be frozen for up to three months without compromising the quality. It's all meat with nothing lost when removing the silver skin. The pork soaks up the flavors added during slow cooking and is as tender as any meat you'll eat.
This recipe is shared December 12-16, 2011.
on NewsTalk 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Jackson Street and on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com
