salt and pepper
4 tablespoons grainy Dijon mustard or country-style
2 tablespoons brown sugar
1/2 teaspoon dried leaf thyme, crumbled
1 tablespoon cold water
2 pork tenderloins, about 1 pound each
1 small clove garlic, minced
2 tablespoons honey
1 tablespoon cider vinegar or balsamic vinegar
1 tablespoon cornstarch.
Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork inside the crock pot. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour in the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.
Remove pork to a plate, cover with foil, and keep warm. Pour the juices in to a saucepan and provide a boil over medium heat. Simmer for Eight or ten minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk in the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.