Slow Cooker Honey Mustard Pork Loin Food

SLOW COOKER HONEY MUSTARD PORK TENDERLOIN

Steps:

• Trim the pork and pat dry with paper towels. Sprinkle the pork tenderloins lightly with salt and pepper.
• Place the pork in the slow cooker.
• In a small bowl, combine garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour the mixture pour over the pork. Turn the tenderloins to coat thoroughly.
• Cover the pot and cook on low for about 5 to 7 hours, or on high for about 2 1/2 to 3 1/2 hours.
• Remove the pork tenderloins to a plate; cover with foil and keep warm.
• Pour the liquids into a saucepan and bring them to a boil over high heat. Reduce the heat to medium and boil for about 3 to 5 minutes, or until reduced by about one-third.
• Combine the cornstarch and cold water; stir until smooth. Whisk the mixture into the reduced juices and cook for 1 minute longer, or until thickened.
• Serve pork sliced with the thickened sauce along with rice or potatoes and steamed vegetables.

SLOW COOKER HONEY-GARLIC PORK LOIN ROAST

Steps:

• Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper. Place pork in the hot skillet and sear until brown on all sides, about 3 to 4 minutes per side. Transfer pork to a 6-quart slow cooker.
• Add garlic cloves to the skillet. Cook, stirring often, over medium-high heat until brown, about 5 minutes. Add onion and cook until softened, about 3 minutes. Sprinkle flour over garlic and onion and cook, stirring, for 2 minutes.
• Pour chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice, Italian seasoning, salt, and pepper, and bring to a boil. Pour broth mixture and honey over the pork in the slow cooker.
• Close the lid and cook on High for 3 hours or on Low for 6 hours, until pork is fork-tender. Transfer pork to a platter and let rest for 5 minutes. Pour cooking liquid into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick, 2 to 3 minutes. Lightly mash the garlic cloves. Slice the pork, and serve with the mashed garlic cloves and sauce.

HONEY DIJON MUSTARD PORK LOIN

Steps:

• Preheat oven to 350 degrees F.
• Season the pork loin with salt and pepper.
• In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.
• In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.

HONEY MUSTARD PORK & POTATOES - SLOW COOKER

Steps:

• Cube the potatoes and slice the onion.
• Add potatoes and onion to the slow cooker.
• Lay pork roast/loin on top of the potatoes and onions in the slow cooker.
• Combine honey and mustard in a bowl and stir until mixed.
• Pour the honey mixture on top of the pork in the slow cooker.
• Add additional spices to taste (I usually use Ms. Dash, garlic spice).
• Cook in slow cooker on high heat for approximately 2 hours or until the potatoes are soft when poked with a fork.
• Additional cooking time may be needed if the pork roast/loin is not sliced.

SLOW COOKER PORK LOIN

Steps:

• Lightly crush the fennel seeds with the leaves from the thyme and the garlic in a pestle and mortar. Add 1 tbsp oil and plenty of salt and pepper, then bash to a rough paste. Rub all over the pork, then cover and chill for up to 24 hrs, if you have time (2 hrs if not).
• Set your slow cooker to a low heat. Pour a kettleful of boiling water over the shallots, then set aside for 2 mins until cool enough to handle - this will make them easier to peel. Cut off the root and remove the papery skins. Heat the remaining oil in a large casserole or frying pan large enough to fit the pork. Brown the shallots for a few mins then tip into the slow cooker. Add the celeriac and apples, season well and give them a mix.
• Brown the pork in the same pan, on all sides, not forgetting the ends. Sit on top of the veg and apples, fat-side up, nestling the joint in a little so you can fit the lid on. Pour the wine into the frying pan and bubble for a minute, scraping the bottom of the pan to pick up any tasty bits. Pour in the stock, honey and mustard, bubble for another min, then pour over the pork. Cover with a lid and cook on low for 5-6 hrs (depending on slow cooker size), turning the pork and stirring the veg halfway through cooking.
• Remove the pork, wrap in foil and leave to rest for 10 mins before carving to serve alongside the veg with roast potatoes and greens.