A perfect dish for Thanksgiving, Friendsgiving, or any celebration!
Ingredients
- ½ cup whole grain mustard
- 3 cloves garlic, minced
- 1 teaspoon rosemary, chopped
- 1 teaspoon thyme
- 1 teaspoon sage
- ½ cup honey
- ¼ cup balsamic vinegar
- 4 pounds bone-in pork tenderloin
- 3 tablespoons cooking oil
- Salt and pepper, to taste
- 3 tablespoons corn starch (or flour) for thickening
- Extra herbs to garnish (optional)
Instructions
In a small mixing bowl, mix together mustard, garlic, honey, herbs (rosemary, thyme, sage), vinegar, and salt and pepper. Set aside.
Add cooking oil to a large pan and bring to medium-high heat. Sear the pork for 3 minutes on each side or until golden brown. Transfer the seared pork to a slow cooker. Pour the mixture over the pork, coating it, and set to low. Allow to cook for 4-5 hours, flipping over halfway through, so the juices evenly soak.
When ready, transfer pork to a cast iron pan (or broiler safe pan). Pour remaining juices from slow cooker into a medium saucepan and bring to medium-high heat. Add corn starch (or flour) to thicken and whisk until dissolved.
Preheat oven to broil setting. Use a brush to coat the meat with the thickened sauce mixture, then transfer to the oven to broil for about 3-5 minutes or until the sauce starts to bubble. Remove from oven, garnish with herbs, and serve! (Unused portion of sauce can be served as a gravy to pair with mashed potatoes or other seasonal sides.)
