I’m ready for the warm weather to get here. Usually I try to cling to every last chilly day we get – probably because we only get about 10 here in
Tampa and I am SUCH a New
England girl who loves her scarves and boots – but this year I am
ready for cute spring/summer dresses and pretty wedges. I’m ready to wiggle my
toes into the sand, and relax on the beach with a good book pretending to weigh
about 15 pounds less than I do.
All of this has zero to do with this recipe, which I really love. I first made it a couple of years ago when my dad was coming to visit and I wanted to use the slow cooker so I could spend my time visiting with him rather than cooking. It’s warm and comforting and perfect for one of the last few chilly nights before spring really blooms.
Mustard and Mushroom Pork Tenderloin
- 2 lbs pork tenderloin or roast
- 8oz mushrooms, quartered
- 1 ½ cups chicken broth
- 3 garlic cloves, smashed or minced
- ½ medium onion, sliced
- ½ cup white wine
- 2 tablespoons
- 1 bay leaf
- 1 teaspoon worcestershire sauce
- ½ teaspoon celery salt
- ½ teaspoon ground thyme
- 2 tablespoons butter
- 3 tablespoons flour
- In a 4 or 6 quart slow cooker combine broth, wine, mustard, thyme, celery salt, bay leaf and worcestershire sauce. Add garlic, mushrooms, onions and pork. Cook on low for 7-9 hours.
- Remove tenderloin and set aside. Allow to rest 10 minutes before slicing. Remove mushrooms and set aside. Reserve 2 ½ - 3 cups of liquid to make sauce.
- In a large sauté pan melt butter over medium low heat. Once melted add flour and whisk together for about one minute. Then slowly add reserved cooking liquid whisking as you combine. Bring heat up to medium-high to let thicken – about 5 minutes.
- Once sauce has thickened, taste for seasoning and add any salt and pepper if needed. Stir in mushrooms.
- Slice pork and serve over mashed potatoes or rice and top with gravy.
So what are you most looking forward to this spring?