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Slow Cooker Maple and Brown Sugar Pork Tenderloin Recipe

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This recipe for Slow Cooker Maple and Brown Sugar Pork Tenderloin is from The Spence Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lbs pork tenderloin
Salt and pepper to taste
1 clove garlic, minced
1/4 cup maple syrup (use 2 tablespoons if using pure maple syrup)
4 Tablespoons Dijon mustard
2 Tablespoons honey
2 Tablespoons brown sugar
1 Tablespoon balsamic vinegar (or cider vinegar)
1/2 teaspoon dried leaf thyme, crumbled

Not in bag: 1 Tablespoon cornstarch
Directions:
Directions:
Place all ingredients in a resealable gallon sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Spray slow cooker with non­stick cooking spray and pour contents of bag into slow cooker. Cover and cook on low for 7-­9 hours or on high for 3­-4 hours.
Remove pork to a plate, cover with foil, and keep warm. Pour the juiced into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes. Combine 1 tablespoon cornstarch and 1 teaspoon cold water; Whisk into the reduced juiced and cook for 1 minute longer. Serve pork sliced with the thickened juices.

 

 

 

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