Filet de porc au miel et à l’ail

Replacements:

Slow Cooker: You can make this recipe in the slow cooker! Simply add the fillets and sauce and cook on low for 3 hours or until cooked through.

Pork Loin: I don’t recommend pork loin for this recipe because it’s much larger and requires much more cooking time. If you want to serve the sauce with a pork loin that you’re cooking, just let it simmer on the stove until thickened.

Storage:

Leftover pork tenderloin will keep in an airtight container in the refrigerator for 3 to 4 days or in the freezer for 4 to 6 months. To reheat, thaw overnight in the refrigerator if frozen, then reheat in the microwave or oven until heated through.