Cherry Mustard Pork Tenderloin

I don't really like cherry--either does Jason-- but this is amazing!  Our friend made it for us while I was pregnant and I was really hesitant to try it. But I did and I had seconds and thirds because it was so good.  PLUS it is a weight watchers recipe, so it is healthy!  We love it with corn and a good salad on the side.

 

1 2.5 lb boneless pork loin
1 tsp salt
1/2 tsp freshly ground pepper
1 tsp extra-virgin olive oil
1 onion, chopped
1 tbsp minced peeled fresh ginger
3 garlic cloves, minced
1 12oz jar cherry preserves
1 tbsp honey Dijon mustard

Sprinkle the pork loin with salt and pepper. Heat the oil in a large nonstick skillet and set over medium heat. Add the pork and cook until browned on all sides. Transfer the pork to a five or six quart slow cooker.

 

Add the onion, ginger, and garlic to the skillet; cook, stirring frequently, until the ginger and garlic begin to brown. Remove the skillet from the heat; stir in the preserves and mustard. Pour over pork.

 

Cook covered, until the pork is fork tender, 4-6 hours on high or 8 to 10 hours on low. Transfer pork to a cutting board and cut into 10 slices. Serve with sauce.