Cranberry-Mustard Pork Tenderloin

This simple recipe was found in the Fix-It and Forget-It: Our Best Slow-Cooker Recipes 2009 cookbook. Preparation time does not include the 10 minutes needed for the cooked meat to stand before slicing. Cook time, for me, was around 5 1/2 to 6 hours at the most!

• Ready In: 6 hrs 5 mins
• Serves: 6

Ingredients

• 1 (16 ounce) can whole berry cranberry sauce
• 3  tablespoons fresh lemon juice
• 1⁄4 cup Dijon mustard
• 3  tablespoons light brown sugar, packed
• 2  lbs  pork tenderloin

Directions

1. In a small bowl, whisk together the cranberry sauce, lemon juice, mustard & brown sugar, then pour 1/3 of the mixture in the bottom of a 5-quart crock pot.
2. Place tenderloins on top of the sauce, then pour the remaining sauce over the meat.
3. Cover & cook on high for 1 hour, then turn the temperature to low & cook another 4 to 6 hours or until meat is tender.
4. Allow meat to stand 10 minutes before slicing & serving.