Slow Cooker 5-Ingredient Honey Mustard Pork Tenderloin and Potatoes
If you’re looking for an easy and delicious meal, the Slow Cooker 5-Ingredient Honey Mustard Pork Tenderloin and Potatoes is a great choice. This recipe combines the sweetness of honey, the tanginess of Dijon mustard, and the heartiness of potatoes into a simple dish that cooks itself while you go about your day.
Why Make This Recipe
This recipe is perfect for busy cooks who want a simple yet flavorful dinner. With just five ingredients, it saves time on shopping and preparation. The slow cooker does all the work, ensuring that the pork is tender and juicy by the time you’re ready to eat. Plus, the combination of flavors is sure to please everyone at the table.
How to Make Slow Cooker 5-Ingredient Honey Mustard Pork Tenderloin and Potatoes
Ingredients:
- 1 whole pork tenderloin, about 1 to 1 1/2 pounds
- 1 1/2 pounds baby gold potatoes
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 teaspoons minced garlic
Directions:
- Wash and dry the baby gold potatoes, then spread them in an even layer in the bottom of a white slow cooker insert.
- Set the whole pork tenderloin on top of the potatoes so the potatoes act like a rack and keep the meat lifted up a bit from the bottom.
- In a small bowl, stir together the honey, Dijon mustard, and minced garlic until smooth. Spoon and spread the mixture over the top of the tenderloin.
- Cover and cook on low for 3 to 4 hours, checking near the 3-hour mark, until the pork reaches 145 degrees Fahrenheit in the thickest part and the potatoes are tender.
- Transfer the tenderloin to a cutting board and let it rest for 10 minutes before slicing.
- Stir the potatoes gently in the cooking juices. Slice the pork and serve it with the potatoes, spooning some of the juices from the slow cooker over the top.
How to Serve Slow Cooker 5-Ingredient Honey Mustard Pork Tenderloin and Potatoes
To serve, place slices of the pork tenderloin on a plate alongside the potatoes. Drizzle some of the cooking juices over the top to enhance the flavor. This dish pairs well with a side salad or steamed vegetables for a complete meal.
How to Store Slow Cooker 5-Ingredient Honey Mustard Pork Tenderloin and Potatoes
Leftover pork tenderloin and potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stovetop until heated through.
Tips to Make Slow Cooker 5-Ingredient Honey Mustard Pork Tenderloin and Potatoes
- Make sure to check the internal temperature of the pork to ensure it is fully cooked.
- For added flavor, you can marinate the pork in the honey mustard mixture for a few hours before cooking.
- If you like a bit of spice, consider adding a pinch of cayenne pepper to the mustard mixture.
Variation
You can easily customize this dish by adding other vegetables like carrots, green beans, or onions. Simply place them in the slow cooker with the potatoes.
FAQs
Can I use a different type of meat?
Yes, you can substitute pork tenderloin with chicken breast or beef. Cooking times may vary.
Is it necessary to peel the potatoes?
No, baby gold potatoes can be cooked with their skin on for added texture and nutrients.
Can I cook this on high instead of low?
Yes, if you’re short on time, you can cook on high for about 2 hours. Just make sure to check that the pork reaches the proper internal temperature.
Slow Cooker 5-Ingredient Honey Mustard Pork Tenderloin and Potatoes
Ingredients
Method
- Wash and dry the baby gold potatoes, then spread them in an even layer in the bottom of a white slow cooker insert.
- Set the whole pork tenderloin on top of the potatoes so the potatoes act like a rack and keep the meat lifted up a bit from the bottom.
- In a small bowl, stir together the honey, Dijon mustard, and minced garlic until smooth. Spoon and spread the mixture over the top of the tenderloin.
- Cover and cook on low for 3 to 4 hours, checking near the 3-hour mark, until the pork reaches 145 degrees Fahrenheit in the thickest part and the potatoes are tender.
- Transfer the tenderloin to a cutting board and let it rest for 10 minutes before slicing.
- Stir the potatoes gently in the cooking juices. Slice the pork and serve it with the potatoes, spooning some of the juices from the slow cooker over the top.
