Pork Tenderloin in the Crock Pot for You Crockers

We had this over the weekend and it's a keeper.

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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

Instructions

1. 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.

2. Cook on low for 6-8 hours or until pork is tender.

3. 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.

4. 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.