Slow Cooker Maple and Brown Sugar Pork Tenderloin Recipe

By á-6416

Ingredients

• 2 pounds pork tenderloin
• to taste salt and pepper
• 1 clove(s) 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 ( cider vinegar works too )
• 1/2 teaspoon thyme ( dried leaf thyme, crumbled )
• 1 tablespoon cornstarch
• 1 tablespoon water ( cold )

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.