Ingredients
2 to 2 1/2 pounds boneless pork loin roast, trimmed of excess fat
1/2 cup Dijon mustard (or a mix of Dijon and whole grain mustard)
1/3 cup honey
1/2 cup low-sodium chicken broth (or water)
Directions
1. Prepare the pork: Pat the pork loin dry with paper towels and trim any thick outer layer of fat, leaving a thin cap if you like a little richness. This helps the sauce cling better and keeps the slow cooker from becoming too greasy.
2. Make the honey mustard sauce: In a small bowl, whisk together the Dijon mustard, honey, and chicken broth until smooth and well combined. Taste and adjust the balance—add a touch more honey for sweetness or a spoonful more mustard if you prefer extra tang.
3. Arrange in the slow cooker: Place the pork loin in the bottom of a 4- to 6-quart slow cooker. Pour the honey mustard mixture evenly over the pork, turning the roast once or twice to coat it on all sides.
4. Cook low and slow: Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and reaches an internal temperature of at least 145°F (63°C). Slow cookers vary, so start checking toward the earlier end of the range.
5. Rest and slice: Transfer the pork loin to a cutting board and let it rest for about 10 minutes. This helps the juices redistribute so the slices stay moist. Meanwhile, skim any excess fat from the surface of the cooking liquid in the slow cooker.
6. Optional sauce reduction: For a slightly thicker, more concentrated sauce, pour the cooking liquid into a small saucepan and simmer over medium heat for 5 to 10 minutes, stirring occasionally, until it reduces slightly. Taste and adjust seasoning if needed.
7. Serve: Slice the pork loin against the grain into 1/2-inch slices. Arrange on a platter and spoon some of the warm honey mustard sauce over the top, passing extra sauce at the table.
