Ingredients:
- 1 medium Granny Smith apple
- ½ medium onion
- 1 tablespoon flour
- 6 medium carrots (cut into 2 inch pieces)
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 pound pork tenderloin
- 4 sprigs fresh thyme (plus extra leaves for serving)
- 1 cup long-grain white rice
- 2 cups baby spinach
Directions
Using a food processor, coarsely grate the apple and onion. Add to a 5-6 quart slow cooker; toss with the flour, then the carrots.
In a small bowl, combine the mustard, honey, and soy sauce.
Cut the pork in half, place in the slow cooker, then coat with the sauce and nestle it among the vegetables. Scatter the thyme sprigs on top. Cover and cook on high until the pork is cooked through and the carrots are just tender, 2-2½ hours.
25 minutes before the pork is finished, cook the rice according to package directions.
Transfer the pork to a cutting board and thinly slice. Discard the thyme from the slow cooker, then fold in the spinach.
Serve the pork and vegetables over the rice, spooning the extra apple, onion and juices over the top. Sprinkle with fresh thyme leaves, if desired.