Maple and Brown Sugar Pork Tenderloing

From Joelen's Culinary Adventures

This was soooo good! And the smell was amazing when I walked in the house yesterday, after cooking it in the crockpot all day.

The pork was actually so tender, that when J went to cut it, it basically just shredded itself. :)

I will definitely be making this again!

2 lb pork tenderloin
Salt and pepper to taste
1 small clove garlic, minced
4 T Dijon mustard
2 T brown sugar
1 T cider or balsamic vinegar (I used cider)
1/2 t dried thyme
1 T cornstarch
1 T water

Trim your pork, then season it to taste with salt and pepper. Set it in your crockpot.

Combine the garlic, mustard, brown sugar, vinegar and thyme in a small bowl, then pour over the pork. Set to low for 7-9 hours, or high 3.5-4.5 hours.

Remove pork to a plate, and cover with foil to keep warm.

Pour the sauce from the crockpot into a small saucepan, and let it simmer 8-10 minutes, until reduced by about 1/3.
Combine the cornstarch and cold water, then whisk into the sauce. Simmer for another minute.

Serve pork slices with sauce poured over top.



Glad you liked it! It's definitely a favorite in our house!

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