If you are looking for an easy, tasty pork tenderloin dish this is for you. You coat it in a mixture of honey, Dijon, brown sugar and balsamic vinegar, put it in a slow cooker and serve with sauce from the juices over it. And the best thing about it is that there is only about 5 minutes of prep time and the results are so delicious.

Ingredients:
1 Pork Tenderloin, about 1-1 ¼ pound
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon brown sugar
2 teaspoons balsamic vinegar
1 clove garlic minced
2 teaspoons cornstarch
1 tablespoon water

Directions:
1. Place pork tenderloin in slow cooker. In small bowl combine Dijon, honey, brown sugar, balsamic vinegar and garlic. Pour this mixture over pork tenderloin and turn to coat. Cook on low for 6 hours or high for about 3 hours.
2. Remove pork and set aside. Pour juices from slow cooker into small saucepan. Bring to boil. Combine cornstarch and water and add to juices. Cook for a couple minutes then serve over pork tenderloin.
Servings: 3

This is my favorite pork tenderloin dish that I have come up with. I love to smother my meat with flavor and sauces and this creamy, mushroom-dill sauce is so simple, yet easy to make. It is a great blend of flavors with the mushroom, dill and broth and the fage yogurt is such a great substitution for sour cream, try it as a replacement in some of your favorite other recipes. You won’t be disappointed.

Ingredients:
1-1 ½ pound pork tenderloin
¼ cup water
2 cups sliced fresh mushrooms
½ chopped white onion
½ cup dry white wine
1 cup beef broth (low sodium)
1 tablespoon flour
½ cup 0% fage greek yogurt, plain yogurt or low-fat sour cream
1 teaspoon chopped fresh dill or ½ teaspoon dried

Directions:
1. Cut pork into slices about ½ thick. In large skillet over medium heat, add water, onion and mushrooms. Cook for 5-10 minutes or until mushrooms are cooked and onions transparent. Transfer to bowl and set aside.
2. Over medium heat, in same skillet, melt 2 tablespoons butter. Add pork and cook for 3 or 4 minutes on each side or until browned. Pour in wine and half the broth. Cover, lower heat to low and cook for 15 minutes or until cooked through. Transfer to dish and keep warm.
3. Add flour into same pan and blend with juices left. Over medium heat, stir in remaining broth and cook, stirring, until the sauce is smooth and thickened. Stir in yogurt and dill, add mushrooms and heat through without boiling. Serve the sauce over pork.
Servings: 3