Cranberry Mustard Pork Tenderloins
From:	Marielle, Quebec, Quebec, Canada
Comments:	Excellent served along with tiny egg noodles Preparation time : 15 minutes Cooking time : 6 to 8 hours Ideal slow cooker size : 20-cup [5-L]
Servings:	4 to 6

2 cups [500 mL] whole cranberry sauce 3 tablespoons [45 mL] lemon juice, freshly squeezed if possible 4 tablespoons [60 mL] Dijon mustard 3 tablespoons [45 mL] brown sugar 2 pork tenderloins, approximately 2 pounds [1 kg] total 2 tablespoons [30 mL] cornstarch [optional] 2 tablespoons [30 mL] water [optional]

Into a small bowl, mix together cranberry sauce, lemon juice, Dijon mustard and brown sugar. Spread approximately 1/3rd of mixture over the bottom of the slow cooker. Arrange pork tenderloins on top of sauce. Pour remaining sauce all over tenderloins. Cover slow cooker and cook on 'LOW' for 6 to 8 hours, until meat is tender. Leave meat to stand for 10 minutes before slicing Meanwhile, if desired, mix together cornstarch and water into a small bowl. After removing the meat from slow cooker, turn it to 'HIGH'. When juices are simmering, slowly stir in cornstarch-water mixture. Leave to simmer until juices thicken stirring occasionnally, for approximately 10 minutes. Serve sauce over, or alongside sliced pork.