The pork was actually so tender, that when J went to cut it, it basically just shredded itself. 🙂
I will definitely be making this again!
2 lb pork tenderloin
Salt and pepper to taste
1 small clove garlic, minced
4 T Dijon mustard
2 T brown sugar
1 T cider or balsamic vinegar (I used cider)
1/2 t dried thyme
1 T cornstarch
1 T water
Trim your pork, then season it to taste with salt and pepper. Set it in your crockpot.
Combine the garlic, mustard, brown sugar, vinegar and thyme in a small bowl, then pour over the pork. Set to low for 7-9 hours, or high 3.5-4.5 hours.
Remove pork to a plate, and cover with foil to keep warm.
Pour the sauce from the crockpot into a small saucepan, and let it simmer 8-10 minutes, until reduced by about 1/3.
Combine the cornstarch and cold water, then whisk into the sauce. Simmer for another minute.
Serve pork slices with sauce poured over top.