1 – 16 ounce can whole cranberry sauce
3 tablespoons fresh lemon juice
4 tablespoons Dijon mustard
3 tablespoons brown sugar
2 pork tenderloins (about two pounds total)
1. In a small mixing bowl, combine the cranberry sauce, lemon juice, mustard and brown sugar.
2. Brown the tenderloins in a skillet over high heat.
3. Place the tenderloins in a slow cooker and pour the cranberry mixture over the tenderloins.
4. Cover; cook on Low, 8 – 10 hours or cook on High, 4 – 5 hours.
I hadn’t had a slow cooker for years, but bought one just before starting work on publishing our recipes. This was the first slow cooker recipe I used. I added an extra tablespoon of mustard to the original recipe to bring up the flavor. It was delicious! This could easily become one of your favorites, too!