Cranberry-Mustard Pork Tenderloin |
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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 6 |
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This simple recipe was found in the Fix-It and Forget-It: Our Best Slow-Cooker Recipes 2009 cookbook. Preparation time does not include the 10 minutes needed for the cooked meat to stand before slicing. Cook time, for me, was around 5 1/2 to 6 hours at the most! Ingredients:
1 (16 ounce) can whole berry cranberry sauce |
3 tablespoons fresh lemon juice |
1/4 cup dijon mustard |
3 tablespoons light brown sugar, packed |
2 lbs pork tenderloin |
Directions:
1. In a small bowl, whisk together the cranberry sauce, lemon juice, mustard & brown sugar, then pour 1/3 of the mixture in the bottom of a 5-quart crock pot.
2. Place tenderloins on top of the sauce, then pour the remaining sauce over the meat.
3. Cover & cook on high for 1 hour, then turn the temperature to low & cook another 4 to 6 hours or until meat is tender.
4. Allow meat to stand 10 minutes before slicing & serving.
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