Cranberry Mustard Pork Tenderloin
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!!
Steps
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.
Place tenderloins on top of the sauce , then pour the remaining sauce over the meat.
Cover & cook on high for 1 hour , then turn the temperature to low & cook another 4 to 6 hours or until meat is tender.
Allow meat to stand 10 minutes before slicing & serving.
Ingredients
whole berry cranberry sauce, fresh lemon juice, dijon mustard, light brown sugar, pork tenderloin