Slow Cooker Honey Mustard Pork Tenderloin for Easy Dinners Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface. Take the pork tenderloin out of the refrigerator about 20 minutes before cooking so it is not ice-cold, which helps it cook more evenly.

Prepare your honey broth mixture by whisking the honey and broth together in a measuring cup until smooth. Have all your ingredients measured and ready to go.

If your pork tenderloin is very long, you may need to cut it in half so it fits comfortably in the bottom of your slow cooker without being folded, which helps the meat cook uniformly.

Instructions

Initial Setup

1. 1Prepare the slow cooker
   Place the raw pork tenderloin into the bottom of the slow cooker. Ensure the meat is positioned flat to allow for even cooking throughout the process.
   Look for The pork is centered in the cooker
   Tip Ensure the pork is fully thawed before placing it in the slow cooker for safety.

At this stage, the pork tenderloin is placed in the base of the slow cooker. Everything looks neat, with the meat lying flat and ready for the seasonings. Check that the power cord is clear of the cooking surface and that the lid fits snugly to trap the heat.

Seasoning and Glazing

2. 2Add seasoning and sauce
   Spoon the whole grain mustard over the pork. Sprinkle the garlic powder evenly across the meat surface. Finally, pour the honey broth mixture over the top.
   Look for The ingredients cover the pork surface
   Tip Whisk the honey and broth together in a separate bowl before pouring for a uniform glaze.

The mustard, garlic, and honey broth have been added. The ingredients should look well-distributed over the pork. The honey broth will pool slightly at the bottom, which is exactly what you want to create the base for the flavorful cooking liquid.

Cooking and Resting

3. 3Cook and serve
   Cover and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Remove the pork, let it rest for 5 minutes, then slice and serve with the pan juices.
   Look for The pork is tender and cooked through
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure the center reaches the safe temperature.

The pork is fully cooked, appearing glossy and tender with a fragrant aroma. The sauce should be slightly thickened. After resting, the meat is ready to be sliced into even pieces, revealing a perfectly cooked interior that is ready to be plated.

Common mistakes

Avoid lifting the lid of the slow cooker during the first three hours of cooking, as this releases heat and moisture, which can significantly increase the total cooking time and potentially dry out the meat.

Another common mistake is adding too much liquid; the pork and the honey glaze will release their own juices, so keep the liquid volume moderate as indicated in the recipe. Finally, do not forget to trim excess fat, as the slow cooker will not render it down as effectively as high-heat methods like searing or roasting.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C) as measured by a meat thermometer inserted into the thickest part of the tenderloin. At this temperature, the meat should be opaque and tender.

Let the pork rest for at least 5 minutes after removing it from the slow cooker; this allows the juices to redistribute throughout the meat, ensuring that every slice remains moist and flavorful when you serve it. The meat should be easy to slice with a sharp knife.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest