Citrus Pork Tenderloin

This is a super-simple slow-cooker recipe. The orange marmalade and mustard are the perfect complements to the pork and help it not taste so pork-y (nice made-up word). We sliced this tenderloin to use in Cuban Sandwiches, but it would be good served on it's own with a couple of sides. (I'm not sure of the points value because the WW tool doesn't allow for the fact that the marmalade works as a marinade and you don't eat it. It is a pretty healthful main dish; a 3-oz. serving of pork tenderloin is 3 points.) Enjoy!

Citrus Pork Tenderloin
1 (2-lb.) pork tenderloin (don't use a premarinated one)
Salt and pepper
Whole-grain Dijon mustard
1 jar orange marmalade

1. Place pork tenderloin in slow cooker; sprinkle with salt and pepper. Spread mustard on top and sides of tenderloin. Spoon marmalade on top of and on tenderloin. Cover and cook at LOW for 4 to 6 hours or until done. Slice before serving.