Grilled Pork with Creamy Dijon Sauce

Ingredients for 4 Servings:

• 2 pounds pork tenderloin
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 1 cup chicken broth
• 3 tablespoons Dijon mustard
• 1 tablespoon unsalted butter
• 1/4 cup heavy cream
• 1 tablespoon all-purpose flour
• 2 teaspoons fresh thyme leaves
• Optional: Fresh parsley for garnishing

Directions:

1. Season the pork tenderloin with garlic powder, salt, and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear the tenderloin until golden brown on all sides, approximately 2-3 minutes per side.
3. Transfer the seared pork to a slow cooker. Add chicken broth, Dijon mustard, and butter.
4. Cover and cook on low for 3-4 hours, until the pork reaches an internal temperature of 145°F.
5. After cooking, transfer the tenderloin to rest. Meanwhile, in a saucepan, blend the cooking liquid with heavy cream and flour. Simmer until thickened, then stir in fresh thyme.
6. Slice the tenderloin, ladle over the creamy Dijon sauce, and garnish with parsley if desired.

Variations & Tips:

• Enhance the flavor by adding wild mushrooms to the slow cooker or a splash of white wine to the mustard mixture.
• Allowing the pork to rest before slicing ensures it remains juicy and tender.
• For dietary adjustments, substitute heavy cream with coconut cream for a dairy-free version and use gluten-free flour for the sauce.