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Variations & Tips
Because this recipe is so streamlined, it’s an easy canvas for small tweaks that shift the flavor profile without adding much effort. For a smokier, more robust version, whisk a teaspoon of smoked paprika into the honey mustard mixture or use a smoky whole-grain mustard. If you like a little heat with your sweet, add 1 to 2 teaspoons of prepared horseradish or a pinch of red pepper flakes to the sauce. To lean more into a German-style flavor, swap part of the Dijon for a mild Bavarian or brown mustard and serve the pork with sauerkraut on the side. You can also turn this into a one-pot meal by nestling halved baby potatoes or thick carrot chunks around the pork before cooking; they’ll absorb some of the sauce and become beautifully tender. If you prefer a creamier finish, stir a splash of heavy cream or a spoonful of sour cream into the reduced sauce right before serving for a velvety texture. Leftovers keep well for up to 3 to 4 days in the refrigerator and can be gently reheated with a bit of extra broth to keep them moist. This recipe also works nicely with pork tenderloin—just reduce the cook time (typically 3 to 4 hours on LOW) to avoid overcooking, as tenderloin is leaner and cooks faster.
