Let the slow cooker do the work for you with this Honey-Mustard Slow-Cooker Pork Loin And Rice.
Mr. FFF’s persistent push to drag me out of my chicken comfort zone finally paid off in the best way. I’ve always been a “chicken girl” through and through (yes, that’s a thing we’re going with). But when he rolls his eyes at my usual slow‑cooker chicken recipes and threatens to go get sushi instead, I know I need to change things up with something with serious flavor.
Enter this honey-mustard slow‑cooker pork loin. The tenderloin gets a rub that combines Dijon mustard, dried basil, salt, and pepper, then it cooks low and slow with brown rice and broth. When I stirred in the honey‑mustard‑balsamic sauce at the end, the house instantly smelled incredible and had Mr. FFF actually asking for seconds.
Every bite is tender pork, nutty rice, and fresh spinach all coated in a sticky‑sweet, tangy sauce with a hint of balsamic depth. I’ve rediscovered pork—and yes, I might just be a pork person now.
Slow cooking is perfect for pork
When you have a lean cut of meat like pork tenderloin, low and slow cooking is a great way to ensure it doesn’t dry out. The moist heat allows the connective tissues and collagen to slowly break down over time, avoiding that dreaded dry, tough bite.
It’s a fail‑safe method if you’re not up for babysitting the tenderloin on the stove or in the oven and trying to get the timing just right. Just make sure you don’t overcook it; regardless of what method you’re using, overcooking a tenderloin can make it dry.
How do I store leftovers?
Let everything cool to room temperature, and then transfer your leftovers into airtight containers. Store them in the fridge for up to 4 days. Since these leftovers hold up really well, you can also freeze portions in freezer‑safe bags for up to 3 months. Thaw them overnight and reheat gently on the stove or in the microwave. I honestly like this dish even better after it has had a day or so to sit in the fridge and let the flavors mingle.
Serving suggestions
This pork tenderloin and rice is a filling meal all on its own. That said, it’s also super versatile and pairs with a number of sides if you want to serve up something more substantial. I like to have it with a side of Mustard Roasted Potatoes or Vinegar Coleslaw, which offers a hit of acid to round out the palate. I also like a refreshing Green Salad on the side for something light.
Ingredients
- 4 cups reduced-sodium chicken broth
- 2 cups long-grain brown rice uncooked
- 4 teaspoons garlic minced
- 1 1/2 teaspoons salt
- generous pinch of pepper
- 10 cups fresh spinach packed
For The Pork:
- 3 pounds boneless pork loin
- 1/4 cup Dijon mustard
- 4 teaspoons dried basil
- 1/2 teaspoon salt
- generous pinch of pepper
For The Sauce:
- 1/2 cup Dijon mustard
- 6 tablespoons honey
- 4 teaspoons balsamic vinegar
- fresh basil sliced, for garnish
Instructions
- In the bottom of a 7-quart slow cooker, stir together the broth, rice, garlic, salt, and pepper.
- Place the pork loin on a cutting board and remove the silver skin. Then, stir together the mustard, basil, salt, and pepper in a small bowl, creating a wet rub. Rub half of the mixture on the exposed side of the pork. Place the pork inside the slow cooker, mustard-covered side down. Rub the remaining mustard mixture on the top, exposed side of the pork.
- Cover and cook on low until the rice has absorbed all the water and the pork is tender, about 8-10 hours.
- Once cooked, remove the pork from the slow cooker and transfer to a plate, covering with tinfoil to keep warm.
- In a small bowl, whisk together all the sauce ingredients (not the fresh basil) and pour into the slow cooker, mixing around until evenly combined. Add in the spinach and stir. Cover and cook an additional 5 minutes, or until the spinach wilts.
- Once the spinach cooks, shred the pork and stir it into the slow cooker.
- Garnish with sliced fresh basil and enjoy.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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