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Slow Cooker Dijon Honey Mustard Pork Loin (9/25/2009)

Slow Cooker Dijon Honey Mustard Pork Tenderloin

2 1lb. Pork loins
Salt & pepper
1 clove minced garlic
4 tablespoons grainy Dijon mustard or country-style
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon cider vinegar
½ teaspoon dried thyme, crumbled
1 tablespoon cornstarch
1 tablespoon cold water

Wash and trim the pork of loose fat and pat dry; season with salt and pepper. Place pork in large crock pot. In a medium bowl, combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork and turn loins to coat evenly. Cover and cook on LOW 7-9 hours, or on high 3 ½ to 4 ½ hours.

Remove pork to plate, cover with foil, and keep warm. Pour juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook 1 minute longer. Serve pork sliced with the thickened juices.

This week"s recommended wine from Van"s Liquor Store in East Dubuque-Coppola Syrah, 750ml bottle, $6.99 through Monday, September 28th, 2009.

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