Monday Meals: Maple & Brown Sugar Pork Loin

 

With all of the turkey and ham being consumed lately; we needed something a little different in the Arkansas Test Kitchen. We found this recipe on Pinterest and it was love at first bite. And with all of the hustling this time of year, this is an easy recipe to throw in the slow cooker and forget about it until dinner time. And your family is sure to love it.

 

 

 

Slow Cooker Maple and Brown Sugar Pork Tenderloin

 

Ingredients:

2 lbs pork tenderloin ( I did not have a 2 lb. pork loin, but used a 3 lb. cut in half)
salt and pepper to taste
1 clove garlic, minced
1/4 cup maple syrup (use only 2 tablespoons if you are using pure maple syrup)
4 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1/2 teaspoon dried thyme leaf, crumbled

Gravy Ingredients:
1 tablespoon cornstarch
1 tablespoon cold water

 

 

Directions:

1. Sprinkle tenderloins lightly with salt and pepper.

2. Place pork in a slow cooker sprayed with non-stick cooking spray.

 

 

3. Combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup; pour over the pork.

4. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 to 4 hours.

5. Remove pork to a plate, cover with foil, and keep warm.
6. Pour the juices into a saucepan and bring to a boil over medium heat.
7. Simmer for 8 to 10 minutes.
8. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer.
9.Serve pork sliced with the thickened juices.

Adapted from Six Sisters' Stuff

 

We hope you and your families had a wonderful Thanksgiving!

 

Stay Cool,

The Cool Dads Crew