Cranberry Mustard Pork Tenderloin
1 (16 ounce) can whole cranberry sauce
3 tablespoons lemon juice
4 tablespoons Dijon mustard
3 tablespoons brown sugar
2 pork tenderloins, about 2 pounds total
In a small bowl, combine cranberry sauce, lemon juice, mustard and brown sugar. Place about one-third of mixture in bottom of 5 quart slow cooker. Place tenderloins on top of sauce. Pour remaining sauce over tenderloins. Cover; cook on low for 6 to 8 hours, or until meat is tender. Allow meat to stand for 10 minutes before slicing.
To thicken the juices, mix 2 tablespoons cornstarch with 2 tablespoons water in a small bowl. After removing meat from the cooker, turn it to high. When juices are simmering, stir in cornstarch mixture. Continue stirring until it is absorbed. Simmer until juices thicken, about 10 minutes, stirring occasionally. Serve over or alongside sliced pork.
Makes 6 servings.