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Slow Cooked Honey Mustard Pork Tenderloin


Crockpot Pork Tenderloin

Crockpot Pork Tenderloin

Diana Rattray
This easy pork tenderloin recipe is cooked in the slow cooker.


  • 1 medium onion, halved, sliced 1/4-inch thick
  • 1 1/2 to 2 pounds pork tenderloin, 2 tenderloins
  • 1/4 cup honey Dijon mustard blend
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon dried leaf thyme
  • Dash garlic powder, optional
  • Salt and pepper


Arrange onion slices in the bottom of a 4 to 6-quart slow cooker. Trim excess fat from pork tenderloins and cut each in half crosswise.

In a small bowl, combine the mustard, vinegar, brown sugar, thyme, and garlic powder, if using. Coat the pork tenderloin pieces with the mixture and arrange over the onions. Spoon remaining honey mustard mixture over the pork. Cut the zucchini into thick slices (1/2 to 1 inch thickness) and arrange over the pork. Sprinkle with salt and pepper. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Baste with drippings about halfway through cooking, if possible.
Serves 4 to 6.

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