ingredients:
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 about and 1"thick
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.
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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 about and 1"thick
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.
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