Maple and Brown Sugar Pork Tenderloin

I am truly obsessed with my slow cooker right now so I will be posting many slow cooker recipes in the next few weeks. I love the fact that I can throw together a meal early in the day, I love the way it makes the house smell, and I’ve read on several blogs how a slow cooker doesn’t heat up your house (and considering it’s over 100 here with extreme humidity right now I’m a big fan). I hope you try some of these recipes and get a little glimpse of why my slow cooker is my new favorite obsession πŸ™‚

I made this Maple and Brown Sugar Pork Tenderloin last week (from this site http://joelens.blogspot.com/2012/02/12-more-crockpot-recipes-for-stress.html) and my husband and I both really liked it. I did have a problem with the sauce…there wasn’t enough and thickening it didn’t work for us…so I have adapted the recipe to my liking. The pork was very tender and the sauce was sweet and so flavorful.

Prep: 10- 15 minutes

Cook: on low for 7 to 8 hours or on high for 3.5 to 4.5 hours

Ingredients:

  • 2 pork tenderloins, about 1 pound each
  • salt and pepper
  • 1 small clove garlic, minced
  • 4 tablespoons grainy Dijon mustard or country-style
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar or balsamic vinegar
  • 1/2 teaspoon dried leaf thyme, crumbled
  • 1 tablespoon pure maple syrup orΒ Maple Sugar Seasoning

Directions:

Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker. Combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup for the sauce (feel free to add a little extra of everything if you prefer more sauce to pour over the pork when serving); pour over the pork in slow cooker. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.

Remove pork to a plate and serve sliced with the juices poured over the top. (The original recipe called for pouring the juices in a saucepan and thickening them by adding cornstarch and cold water…it was way too thick- plus I just prefer a sauce over a glaze- and there wasn’t very much sauce to simmer and reduce so I will eliminate this step the next time I make it).

Yields: 4 servings

We ate this with a side of bread and roasted asparagus with balsamic browned butter!

Happy Eating πŸ™‚

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