This tangy honey mustard and apple cider pork tenderloin is slow-cooked to tender perfection. To make it a meal, we've served it over brussels sprouts, red cabbage, and fresh Fuji apples. We can't wait to dig in.

Pork Tenderloin Salad

Spray a 3-to-4-quart slow cooker with nonstick spray. heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle pork with salt and pepper. Brown pork on all sides. Place pork in slow cooker. Add onion and garlic to skillet. Cook until softened. Add to slow cooker. Stir in apple cider, lemon juice, 3 tablespoons mustard, and thyme. Cook on LOW heat for 5 to 6 hours or HIGH heat for 3 to 4 hours or until cooked through (145 degrees). Remove pork from slow cooker. Allow to rest 10 minutes; cut into think slices.

Whisk together apple cider vinegar, remaining 1 tablespoon mustard, honey, and salt and pepper, to taste, in a small bowl. Add remaining 1/4 cup oil, whisking constantly. Set aside. 

Line a platter with Brussels sprouts, cabbage, and apples. Top with half of the pork slices, reserving remaining pork for another use. Drizzle with vinaigrette. Garnish with fresh thyme, if desired.