This pork tenderloin recipe has some great flavour! This can be baked in the oven as well.
Main dish and sides playlist: https://www.youtube.com/playlist?list=PLE860C62F27890441
2 lbs. pork tenderloin
salt and pepper
2 cloves garlic finely chopped
2 Tbsp maple syrup
4 Tbsp Dijon mustard (I used “regular” whole grain)
2 Tbsp brown sugar
2 Tbsp honey
1 Tbsp balsamic vinegar
1/2 tsp dried thyme
To thicken sauce combine:
1 Tbsp cornstarch and 1 Tbsp water in a small cup and stir until smooth. Set aside and use to thicken sauce after pork is cooked.
Place tenderloin in the slow cooker and sprinkle with salt and pepper.
In a small bowl combine the garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup.
Pour the mixture over the pork.
Replace the lid and cook on low for 7-9 hours or on high 3-4 hours.
Remove the pork, pour the sauce from the crockpot and pour into a small saucepan. Bring to a boil and add small amounts of the cornstarch and water mixture, stir after each addition. Cook until thickened (you may not need to use all the cornstarch/water mixture).
Serve the sauce over the pork.
I think that I would use a different cut of pork for this next time. Pork tenderloin is already tender and doesn’t need a lot of cooking to begin with. Although the flavour of this sauce is excellent, I found the pork tenderloin a bit stringy because it had cooked for so long. So reducing the cooking time or using a different cut pork that needs longer slow cooking would be best.
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