Slow Cooker Honey Dijon Pork Tenderloin
In my kitchen, slow cooker mains are often made ahead of time for freezing. You can use pork loin or buy plain, unseasoned pork loin in small vacuum-packed packages.
- 3 tablespoons Dijon mustard
- 3 t of honey
- 1/2 tsp salt
- ¼ t black pepper
- 1/2 tsp garlic powder
- 1 boneless pork tenderloin (about 1 1/4 pounds)
Spray slow cooker container with cooking spray. Combine 1 tablespoon mustard, 1 teaspoon honey, salt, pepper, and garlic in a small bowl. Coat pork loin on all sides. Place pork in slow cooker, cover and cook on high for 1 hour, or on low for 1 to 1 1/2 hours or until thermometer registers 145°F. Remove pork from slow cooker, cover with foil, and let sit for 5 minutes.
Mix remaining 2 tablespoons mustard and 2 tablespoons honey in a small bowl. Serve with pork or spoon into portions in the freezer. Serves 5-6.
Anyone else reading this…
Chocolate Toffee Cake Mix Cookies
I tried this recipe out on the front desk staff at the house where my mom lives, and they approved and requested that I bring more — add some toffee pieces or nuts if you want it extra crunchy.
- 1 box of chocolate cake mix
- 2 eggs
- 1 tsp vanilla
- A pinch of salt
- 1/3 cup vegetable oil
- 1 cup toffee bits
Preheat oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat. Mix all ingredients together except the toffee bits. Stir in the toffee bits. Form the cookie dough into balls and place on the prepared baking sheet. Bake for 8 to 10 minutes until set. Leave the cookies on the baking sheet for 3 minutes, then transfer to foil to cool completely.
