| | Directions | | Wash and trim the pork of loose fat and pat dry; season with salt and pepper. Place pork in large crock pot. In a medium bowl, combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork and turn loins to coat evenly. Cover and cook on LOW 7-9 hours, or on high 3 1/2 to 4 1/2 hours. Remove pork to plate, cover with foil, and keep warm. Pour 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 1 minute longer. Serve pork sliced with the thickened juices. |
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| Ingredients | | - |  | 2 pork loins (1 lb ) |
| - | | salt & pepper |
| - | | 1 clove minced garlic |
| - | | 4 tablespoons grainy Dijon mustard or country-style |
| - | | 2 tablespoons brown sugar |
| - | | 2 tablespoons honey |
| - | | 1 tablespoon cider vinegar |
| - | | 1/2 teaspoon dried thyme, crumbled |
| - | | 1 tablespoon cornstarch |
| - | | 1 tablespoon cold water |
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