Maple & Brown Sugar Pork Tenderloin in the Slow Cooker

Have you ever wished you could find the perfect meal to feed your guests?  Mmm, this is one of those AMAZING meals!

It is cooked together with the perfect blend of spices and flavors.  We have discovered that we love pork so much more than I ever imagined.  Especially pork tenderloin.  I don’t know why it’s taken me so long to embrace it as I do.

The next time I make this recipe, I’m going to try it in the Instant Pot.  My husband got me one for my birthday.  The very next week, I had 2 people email me and tell me that they make all of my Freezer to Slow Cooker meals from their Subscription plan in their Instant Pot.  They can get them done in 40 minutes time!  I haven’t tried it for this meal yet, but believe me, I will!  40 Minutes to a yummy meal is amazing, especially if I’ve already done the Freezer to Slow Cooker prep work ahead of time.

 

If you decide to try this recipe, I’d love to see you come back and tell me what you thought!  Now… on to the recipe…..

 

Maple & Brown Sugar Pork Tenderloin Recipe for the Slow Cooker

Ingredients:

3-4 lbs pork tenderloin
salt and pepper to taste
2 teaspoons minced garlic
1/2 cup maple flavored syrup
1/2 cup Dijon mustard
1/4 cup honey
1/4 cup brown sugar
2 tablespoons apple cider vinegar 
1 teaspoon thyme
2 tablespoons cornstarch
2 tablespoons cold water

Directions:

1. Lightly salt & pepper the pork tenderloin on all sides.
2. Place in slow cooker.
3. Mix together garlic, syrup, dijon mustard, honey, brown sugar, vinegar and thyme.
4. Pour it over the top of the pork tenderloin.
5. Cook on low for 8-9 hours or on high for 5-6 hours.
6. When done, remove the tenderloin from slow cooker.
7. Pour juices into a sauce pan, bring to a boil and simmer for several minutes.
8. Mix together 2 tablespoons of water and 2 tablespoons of cornstarch and pour into sauce pan, and cook another minute or two longer, until it is thick like a gravy.
9. Serve over tenderloin.

Freezer Bag Instructions:

1. Lightly salt and pepper pork tenderloin.
2. Place in gallon sized freezer safe bag.
3. Mix together garlic, syrup, dijon mustard, honey, brown sugar, vinegar and thyme.
4. Pour it over the top of the pork tenderloin in bag.
5. Label & lay flat to freeze.

Note on Bag: Cook on low for 8-9 hours. Follow instructions on recipe to make gravy out of juices left in slow cooker, after tenderloin is cooked.

Side Suggestions: mashed potatoes and peas.