Slow Cooker Mustard Crusted Pork Tenderloin

I was going to make an Apricot Pork Loin but since I'm doing low carb this week I decided to make something else up.  I really tried to think about my balance of flavors and what would go together.  It came out really flavorful but next time I would add even more mustard!


Printable Recipe
Ingredients

(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.

2. Mix broth and next eight ingredients in a small bowl. (I did this the night before)

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.