4 tablespoons grainy Dijon mustard or country-style
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon cider vinegar or balsamic vinegar
1/2 teaspoon dried leaf thyme, crumbled
1 tablespoon cornstarch
1 tablespoon cold water
Wash and trim the pork and pat dry; sprinkle lightly with salt and
pepper. Place pork in the slow cooker. Combine garlic, mustard,
honey, brown sugar, vinegar, and thyme; pour over the pork. Turn
pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or
on HIGH for 3 1/2 to 4 1/2 hours.
Remove pork to a plate, cover with foil, and keep warm. Pour the
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 for 1 minute longer. Serve pork sliced
with the thickened juices.
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