Slow Cooker Maple and Brown Sugar Pork Tenderloin
- Posted on
- 13 Comments
What a week!!!
Last weekend, all six sisters went to a large blog conference in Las Vegas where over 3,000 bloggers were in attendance. We publicly launched our new site, My Recipe Magic, and had an AMAZING response! Hundreds of people signed up to share their recipes on the site and we are so excited to be able to make it available to everyone! After 3 exhausting days of networking and presenting, we headed back home to Utah, only to be POUNDED with a huge snowstorm that left over 2 feet of snow!!! It has been INSANE!
Needless to say, we have been completely snowed in. There was no way that I was going to make it to a grocery store, so I dug through the freezer and found some pork tenderloins that I had been saving for a special occasion. Well, it’s doesn’t get any more special than a snow day!
This smelled absolutely amazing while it cooked and my family gobbled it up so fast. I promise that your family will love it too!
Slow Cooker Maple and Brown Sugar Pork Tenderloin
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
Directions:
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.
I served this pork with my Mom’s Cheesy Potatoes.
Recipe slightly adapted from What’s Cookin’, Chicago?
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That looks delicious! I’ll be trying it this week
Amanda
Do you think it would work okay with chicken breasts? It looks so yummy!
I think chicken breast would be delicious! Let us know how it turns out! -The Six Sisters
Could this be prepared the night before as a marinade?
Yeah, I think that it could! That would probably be delicious!
Could this be prepared the night before as a marinade?
What a fabulous recipe. My husband LOVES pork, and I’m always looking for different ways to make it. Crock pot cooking is my fave.
Thanks so much for linking up at What’s in Your Kitchen Wednesday!
Wow, this looks delicious! I am all about the slow cooker these days. Pinning this and sharing it with my Twitter followers.
Yum! I want to make this tonight!!!
Do you think this could be frozen uncooked and prepared later?
I think it would work great. May have to give it a little extra time to cook if it wasn’t thawed all the way. Just watch it closely. -The Six Sisters
Just made this and it is awesome. If you’re not sure about trying it, do it! Thanks for the recipe.
Hello!
I made this today with just a couple slight variations: I browned my tenderloin after coating it in some spices and also added apple juice to the sauce ingredients before pouring over my tenderloin. It was delicious! Thanks for the recipe!