Name: Garlic Dijon pork tenderloin
Prep time: 20 min
Cook time: 195 min
Total time: 215 min
Yield: 1 serving
Ingredients: 2 1/4 lb pork tenderloin, trimmed of silver skin and cut in half crosswise; 1 3/4 tsp salt; 2 1/4 tsp black pepper; 2 1/2 tbsp olive oil; 1 lb 14 oz Yukon gold potatoes, cut into 3/4-inch cubes; 2 1/2 cups low-sodium chicken broth; 10 cloves garlic, minced; 1/4 cup fresh thyme, minced; 3 1/2 tbsp Dijon mustard; 2 1/2 tbsp cornstarch; 1/3 cup water

Instructions

Prep 20 min · Cook 3 hr 15 min

Season the pork with half the salt and half the pepper. Heat the oil in a 12-inch skillet over medium-high heat. Sear the pork in two batches to avoid crowding, about 2 minutes per side, until deeply browned. Transfer the pork to a plate. Pour a splash of the broth into the hot skillet, scraping up the browned bits, and set the skillet aside.
Place the cubed potatoes in the bottom of a 5-quart slow cooker. Lay the seared pork on top. In a small bowl, whisk the remaining broth, garlic, thyme, mustard, the pan drippings from the skillet, and the remaining salt and pepper. Pour the mixture over the pork and potatoes. Cover and cook on low. Done when reaches internal temperature and potatoes are fork-tender, 145°F.
Remove the pork and potatoes to a plate and cover with foil to keep warm. Pour the liquid from the slow cooker into a small saucepan. Whisk the cornstarch and water together to make a slurry, then whisk it into the liquid. Simmer over medium heat until thickened, about 3 minutes.
Rest the pork for 5 minutes, then slice it 1/2 inch thick. Divide the potatoes among plates, top with the sliced pork, and spoon the thickened sauce over everything.

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Instructions

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