Rosemary-Apple Pork Tenderloin |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 10 |
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Adapted from a recipe by Carolyn Scheider, Austin TX. Ingredients:
3 (1 lb) pork tenderloin |
salt, to taste |
ground black pepper, to taste |
1 cup apple juice |
1/4 cup dijon mustard |
3 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary, crushed |
6 garlic cloves, minced |
2 teaspoons cornstarch, dissolved in 1 tbsp cold water |
Directions:
1. Place pork tenderloins in slow cooker. Sprinkle with salt and pepper.
2. Combine apple juice, mustard, rosemary and garlic in a bowl or measuring cup; pour over pork. Cover and cook on low 6 hours or high 3 hours.
3. Remove pork to serving plate and let rest 5-10 minutes before slicing. Meanwhile, turn heat up to high and add cornstarch slurry. Stir well and let cook until thickened.
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