Sunday, July 14, 2013

Maple & Brown Sugar Pork Tenderloin:

I'm not a huge pork fan at all. I don't mind sausage every now and then, but I definitely prefer turkey sausage over pork, so I guess that really doesn't count! BUT, we had some pork tenderloin, so I was looking around for a way to fix it, and this was definitely a winner! Since it's cooked in the crock-pot, the meat was so moist and tender and the slightly sweet and sour sauce went with it very well! 
I hope you give it a try! 

2 lb. Pork Tenderloin
1 tsp. minced garlic
1/4 cup maple syrup (only 2 tblsp. if you are using pure maple syrup)
4 tblsp. Dijon Mustard
2 tblsp. honey
2 tblsp. brown sugar
1 tblsp. Apple Cider vinegar
1/2 tsp. dried thyme
1 tblsp. cornstarch
1 tblsp. cold water

Place the pork in a slowcooker.
In a small bowl, whisk together the garlic, syrup, mustard, honey, brown sugar, vinegar and thyme. Pour over the pork and turn to coat thoroughly. Cover and cook on high for 3-4 hours, or on low for 7-9 hours.
When ready to serve, if the liquid in the slowcooker is boiling, combine the water and cornstarch and slowly pour into the hot liquid and stir to thicken. If the liquid is not boiling, remove the meat to a serving platter and cover with foil to keep warm. Pour the juices into a saucepan and heat to boiling. Add cornstarch and water mixture and stir until thickened. Serve over tenderloin! 

Maple & Brown Sugar Pork Tenderloin
Mashed Potatoes
Green Beans

-For fast and easy clean-up, use a slowcooker bag in your crockpot!
They are my best friends! I don't use them all the time, but they are super handy and I love them!
If you haven't used them yet, you should definitely try them out!
You can find them with the other bags, foil, wax paper, etc, in your grocery store!

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