CRANBERRY MUSTARD PORK TENDERLOIN
By Cheryl Coleman
Pork tenderloin is a tender cut of pork that comes from the top of the animal's rib cage. It is smaller in size and lacks excess fat, so cooking the tenderloin is relatively quick and easy. There are a variety of ways to do so, from the way it's prepared to how it is seasoned.
One method I particularly like is to use a slow cooker. With just a few moments of preparation you can have an impressive main dish suitable for special occasions, but quick enough to prepare for weeknight dinners.
- 16 oz. can Whole Cranberry Sauce
- 3 Tablespoons Lemon Juice
- 4 Tablespoons Dijon Mustard
- 3 Tablespoons Brown Sugar
- 2 Pork Tenderloins, about 2 lbs. total
- In a small bowl, combine first four ingredients.
- Pour about one third of the mixture in the bottom of the slow cooker.
- Place tenderloin on top of sauce. Top with remaining sauce.
- Cover and cook on low for 6-8 hours, or until meat is tender and between 140-155 degrees.
- Remove meat from slow cooker and allow it to stand for 10 minutes before slicing.
- While meat is resting, mix 2 Tablespoons Cornstarch with 2 Tablespoons Water. Turn the slow cooker on High.
- When juices are simmering, stir in cornstarch mixture. Continue stirring until it is absorbed.
- Let simmer 10 minutes, stirring occasionally. Serve over or alongside pork slices.
This entree pairs well with mashed potatoes and a green bean side dish.