Slow Cooker Honey and Garlic Pork Tenderloin

First, in a bowl, combine ⅓ cup (80 mL) of honey, soy sauce, garlic, apple cider vinegar, Dijon mustard, chopped fresh ginger, chili flakes, salt and pepper.

Pour the sauce into an airtight container and add the trimmed pork tenderloin. Coat with the sauce and marinate in the refrigerator for at least 8 hours.

Drain the pork fillets, reserving the honey and garlic sauce. Afterwards, in a large skillet, heat the vegetable oil over medium high heat and sear the pork fillets quickly on all surfaces. Place the meat in the slow cooker.

In a bowl, dissolve the cornstarch in ¼ cup (60 mL) of chicken broth and stir in the honey and garlic sauce. Pour the mixture into the slow cooker and roll the fillets in the sauce so that they are well coated.

Cook on low for 2 hours 30 minutes, stirring the sauce a few times. After the low-temperature cooking time, let the meat rest for 10 minutes. Slice and serve with the cup of sauce and desired side dishes.