thespecialparent.comSpecial People Parenting Special Kids

As the parent of a special needs child I am frequently out and on the road at doctors appointments, IEP meetings and after school special activities. Rachael Ray may be the queen of the 30 minute meal – I’ve become the queen of the 8 hour meal! The crock pot is my hero! I throw a bunch of ingredients in the crockpot first thing in the morning, set the time I want it to cook (typically 8-10 hours) and off I go to only open it up in time to serve dinner to the hungry hordes. Weekly on Sundays I will share some of our family’s favorites.

Originally published by Diana Rattray Southernfood.about.com Honey Mustard Pork Tenderloin

INGREDIENTS:

• 2 pork tenderloins, about 1 pound each
• salt and pepper
• 1 medium clove garlic, minced (original recipe calls for 1 small clove)
• 4 tablespoons grainy Dijon mustard or country-style
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon cider vinegar or balsamic vinegar (we prefer cider)
• 1/2 teaspoon dried leaf thyme, crumbled
• 1 tablespoon cornstarch
• 1 tablespoon cold water

PREPARATION:

• Grease the slow cooker with a little oil or use a cooking bag to make cleanup easier.

• Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over 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 into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

Serves 6