Glazed Pork Loin

Last time I made a meal with pork loin all I could find was a cut about 2 feet long and about 4 inches wide. I ended up cutting that in to three pieces and freezing the two I didn't use. I used one of the frozen pieces from that to make this meal. I stuck it in the slow cooker, frozen rock hard and it turned out fabulous! Incredibly tender even. I'm not sure if that's exactly the cut of meat they mean by pork loin, but that is what I used...

The original recipe was found in Every Day with Rachel Ray. I made a few changes to make it fit our day and our family which included moving it from the oven to the slow cooker and changing the vegetables that went with it.

1 & 1/2 lbs pork loin
Salt & Pepper
4 Tbsp grainy mustard
2 Tbsp cider vinegar
2 Tbsp dark brown sugar
2 lbs red potatoes
4 sprigs thyme
2 Tbsp vegetable oil

• Season pork all over with salt and pepper. Place in center of slow cooker.
• In small bowl, mix together vinegar, mustard, and brown sugar. Brush over pork.
• Cut potatoes in to quarters and scatter around pork, sprinkle with oil, any remaining mustard glaze, salt, pepper, and stir to coat. Sprinkle with sprigs of thyme.
• Cover and cook on a medium to low setting for 6 to 8 hours.