I swear I thought I had added this recipe before, but a search of the blog comes up empty. The original recipe can be found on Betty Crocker’s website. This recipe below is how I make it with ingredients excluded and notes added below.
- 1 pound medium red potatoes, cut into fourths *
- 1 cup baby-cut carrots
- 3-pound boneless pork loin **
- 3 tablespoons Dijon mustard ***
- 2 tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves, crumbled
- 1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups beef broth (or water) ****
- Arrange potatoes and carrots around outer edge in 4- to 6-quart slow cooker.
- Mix mustard, rosemary, thyme, salt and pepper in small bowl; spread evenly over pork. Place pork in slow cooker (it will overlap vegetables slightly). Pour broth evenly over pork and vegetables.
- Cover and cook on Low heat setting 8 to 9 hours.
- Remove pork and vegetables from cooker, using slotted spoon. Place pork on cutting board. Slice pork. To serve, spoon juices from cooker over pork and vegetables. (I serve straight from the crock as it falls apart without cutting.)
* I don’t buy the roast, just a pork tenderloin. I don’t see the difference personally.
** I tend to use either white or red potatoes. Every once in a while I think the red potatoes get me as I do better with white potatoes. I try to buy the same brand of mustard every time.
*** Use a dijon mustard that does not contain wine.
**** I usually use water as I don’t have beef broth on hand most of the time as I tend to fill my freezer with the homemade chicken broth and stock I make.