We love easy-to-fix dinners. This one is delicious and so simple. Another recipe is found on page 44 of Tastes & Treasures cookbook for Roast Pork Tenderloin with Rhubarb Pear Chutney and Pinot Demi-Glace. The cookbook recipe is more detailed- it's from the chefs at historic Garlands Oak Creek Lodge in Sedona but well worth it.
Slow Cooker Pork Tenderloin
2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.
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