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Slow Cooker Maple and Brown Sugar Pork Tenderloin

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Ingredients

  • 2 lbs pork tenderloin (I used 2 that were about 1 pound each)
  • salt and pepper to taste
  • 1 clove garlic, minced
  • 1/4 cup maple syrup (use only 2 tablespoons if you are using pure maple syrup)
  • 4 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar (or cider vinegar works too)
  • 1/2 teaspoon dried leaf thyme, crumbled
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Details

Adapted from sixsistersstuff.com

Preparation

Step 1

Sprinkle tenderloins lightly with salt and pepper. Place pork in a slow cooker sprayed with non-stick cooking spray. Combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup; pour over the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 to 4 hours.
Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

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