Crock Pot Brown and Maple Sugar Pork Tenderloin


2 pounds pork tenderloin
salt and pepper to taste
2 cloves garlic, minced
2 Tbsp real maple syrup
4 Tbsp Dijon mustard
2 Tbsp honey
2 Tbsp brown sugar
1 Tbsp balsamic vinegar
1/2 tsp dried thyme
1 Tbsp cornstarch


Place tenderloin in crock pot. Sprinkle with salt and pepper.

Combine together garlic, mustard, honey, brown sugar, vinegar, thyme, maple syrup. Pour over pork. Turn pork to coat. Cover and cook on low for 7-9 hours or on high 3-4 hours.

Remove pork and cover with foil to keep warm.

Put juices in pan and bring to a boil over heat. Simmer for 8 to 10 minutes and then add in cornstarch that has been mixed into cold water. Whisk into juices and cook for one minute longer until thickened. Pour juices over pork.

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