INGREDIENTS:
- Chicken Broth - 1 Cup
- Soy Sauce - 1/4 Cup
- Balsamic Vinegar - 1/4 Cup
- Honey - 3 Tablespoon
- Dijon Mustard - 1 Tablespoon
- Olive Oil - 2 Tablespoon
- Onion, Minced - 1 Cup
- Garlic Cloves, Minced - 3
- Dried Rosemary - 2 Teaspoons
- Dried Oregano - 1 Teaspoons
- Dried Thyme Leaves - 1 Teaspoons
- Black Pepper - 1/2 Teaspoons
- Pork Tenderloins - 2
- Cornstarch - 1 Tablespoon
- Cold Water - 3 Tablespoons
- In a large Crock Pot add all the ingredients except the pork and mix until evenly combined. Add the pork and turn over to coat on all sides.
- Cook on low for 6-8 hours or until pork is tender.
- Remove pork from Crock Pot and place on a serving dish and tent loosely with aluminum foil. Allow pork to rest for about 7 minutes.
- Thicken the sauce while pork is resting; in a small bowl, mix cornstarch with the cold water until it's completely dissolved. Pour all the liquid from the Crock Pot into a small saucepan. Add the cornstarch mixture and bring to a boil. Boil for 1-2 minutes until mixture thickens. Slice Pork and pour the thickened sauce over it and serve.
Source:Gonna Want Seconds
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