Dijon, Maple and Brown Sugar Pork Tenderloin

This is such a unique pork tenderloin recipe.  I love the combination of flavors.  The maple, brown sugar, dijon mustard, and honey really compliment each other with underlying hints of balsamic, garlic and thyme.  What an unlikely group of ingredients, right?  But guess what?  They work.  They more than work.  This recipe is fabulous!  I changed the cooking time to 6-7 hours, because in my experience the 7-9 hours that is recommended for crockpot recipes makes pork tenderloin dry and little overcooked.  I also prefer sauces and gravies thickened with flour, so I used flour instead of cornstarch.  We invited my parents over for dinner the night we had this roast, and we got rave reviews from all.  Definitely a recipe I will be making again and again.

Dijon, Maple and Brown Sugar Pork Tenderloin

Author: Mindy

*Never add flour directly to your drippings/juices as this can cause lumpy sauces/gravy.

Ingredients

• 2 lbs pork tenderloin (I used 2 that were about 1 pound each)


• salt and pepper to taste


• 1 clove garlic, minced


• 2 tablespoons maple syrup


• 1/4 cup Dijon mustard


• 2 tablespoons honey


• 2 tablespoons brown sugar


• 1 tablespoon balsamic vinegar (or cider vinegar works too)


• 1/2 teaspoon dried leaf thyme, crumbled


• flour and cold water for thickening juices into sauce (or 1 tablespoon cornstarch and 1 tablespoon water)

Instructions

1. Sprinkle tenderloins lightly with salt and pepper.


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


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


4. Cover and cook on LOW for 6-7 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. Combine flour and cold water; whisk a little at a time into the juices and stir until thickened.  I usually start with 2-3 tablespoons of flour in 1/2-1 cup of cold water.  I just add until the sauce is the right thickness depending on the amount of juices/dripping being used.  Don't worry if you don't use all of the flour/water*.


8. Serve the pork sliced with the thickened juices.  (If desired, use conrstarch instead of flour.


9. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve over pork as directed).

3.2.2802

Recipe adapted from: Six Sisters' Stuff