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(2) 1 lb Pork Tenderloin
Salt and Pepper to taste
¼ cup Coarse Ground Mustard
Extra Virgin Olive Oil spray (I use an olive oil mister)
1 cup Chicken Broth, Reduced Sodium ¾ tsp Dried Thyme
3 Splenda Packets (you may substitute brown sugar or honey)
2 Tbsp Apple Cider Vinegar
2 Tbsp White Balsamic Vinegar
3 Tbsp Whole Grain Mustard
2 sprigs Fresh Rosemary
1 tsp Worcestershire
½ tsp Red Pepper flakes
1 Yellow Onion, sliced thickly
1 40z drained Can of Mushrooms, stems and pieces
Instructions:
1. In a medium skillet heat some EVOO spray over a medium high heat. Meanwhile, season the pork tenderloin on all sides with salt and pepper and brush on the course ground mustard. Sear the outside of the pork about two minutes a side, turning three times. Total six minutes.
3. Slice the onion and drain the mushrooms. 4. Spray your slow cooker with EVOO spray and place the seared pork in the bottom, top with the onions and mushrooms and cover everything with the broth mixture. 5. Cook on low for ten hours. |
