Since I started teaching in August, my 10-hour days plus my teaching schedule have made dinners at home generally boring and certainly nothing worth posting. Lots of repeats of previous favorite meals, that sort of thing. But I’ve decided to begin harnessing what time I *do* have to begin cooking meals ahead of time. As a result, my Hamilton Beach Programmable Slow-Cooker has been getting quite the workout!!

This recipe was a gamble, and an exercise in clearing out a bottle of honey mustard from the fridge that was not really my favorite — too honey, not enough mustard. This was mostly eyeballed but it’s worth recording. The end result was unbelievable.

Ingredients:

• 1/2 cup of honey mustard
• 1 tsp ground sage
• Fresh ground pepper (to taste)
• 1 large clove garlic, minced
• 1 cup low-sodium beef broth (as usual, I swear by Kitchen Basics)
• 2 tbsp tarragon vinegar (my husband’s uncle’s homemade stuff… to die for! It’s easy to find Tarragon vinegar in the store, too)
• 2 onions, chopped
• 1 1.5lb pork tenderloin

Cook honey mustard, vinegar, garlic and sage in a saucepan ’til warm and combined. Toss onions in bottom of your slow cooker, and put thawed tenderloin on top. Add beef broth. Pour sauce over tenderloin. Cook for 6-8 hours on high or 3-4 hours on low.

Okay, here’s the caveat. If you have a newer model Rival Crock Pot, there’s no way you can cook this for 6-8 hours. They have redefined “high” and “low” and, well, it’s just sad. If you have one of these, Goodwill is always happy to receive your crock pot. Then you can get the Hamilton Beach Programmable Slow-Cooker, which ACTUALLY cooks things slowly (what a concept, right?!).

When it’s done, shred the meat with a fork and combine the  meat with the sauce and onions. Great for sandwiches or served with Pillsbury Crescent Rolls.