Ingredients
2 pounds pork tenderloin
to taste salt and pepper
1 clove(s) garlic ( minced )
1/4 cup maple syrup
4 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon thyme ( dried leaf thyme, crumbled )
1 tablespoon cornstarch
1 tablespoon water ( cold )
Directions
Sprinkle tenderloins lightly with salt and pepper. Place pork in a slow cooker sprayed with non-stick cooking spray. Combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup; pour over the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 to 4 hours.
Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.
Source: MyRecipeMagic/SixSistersStuff
2 pounds pork tenderloin
to taste salt and pepper
1 clove(s) garlic ( minced )
1/4 cup maple syrup
4 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon thyme ( dried leaf thyme, crumbled )
1 tablespoon cornstarch
1 tablespoon water ( cold )
Directions
Sprinkle tenderloins lightly with salt and pepper. Place pork in a slow cooker sprayed with non-stick cooking spray. Combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup; pour over the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 to 4 hours.
Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.
Source: MyRecipeMagic/SixSistersStuff