As you know Im always on the look out for good slow cooker meals. Especially those that can be easily setup in the morning
My latest find is Maple and Brown Sugar Pork Tenderloin from Six Sister’s Stuff.
And yes it was as good as it looks.
Slow Cooker Maple and Brown Sugar Pork Tenderloin
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
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.
Very nice to find a good recipe for tenderloins as usually they are not a good choice for slow cooking. I did get the sauce ready the night before and left it in the fridge until I was ready to pour it over the pork.