Maple and Brown Sugar Pork Tenderloin

Just made this on Friday night for dinner and it was delicious!!  You've gotta love when dinner's done before you even get your day started!  I love slow cooker meals and this one is at the top of my list of favorites!  Oh - and it's Gluten and Dairy-free!

Enjoy!
Kirsten

PS: The recipe comes from Six Sisters awesome blog:  www.sixsistersstuff.com.

MAPLE AND BROWN SUGAR PORK TENDERLOIN

2 lbs. pork tenderloin
Salt & pepper to taste
1 clove garlic, minced
1/4 cup maple syrup
4 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon balsamic vinegar (cider vinegar works too)
1/2 teaspoon dried thyme
1 tablespoon cornstarch
1 tablespoon cold water

1)  Sprinkle tenderloin(s) 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.  Turn pork to coat thoroughly.

4)  Cover and cook on LOW for 7-9 hours, or on HIGH for 3-4 hours.

5)  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 8-10 minutes.  Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minutes longer.  Serve pork sliced with the thickened juices.

NOTES:

~I used two tenderloins that were about 1 lb. each.

~I thought that the sauce should have been doubled for the amount of meat - and I did not thicken the sauce with cornstarch and it was still yummy.

~7 hours was a little too long for the tenderloins that I made.  I would probably check the meat after 6 hours and monitor it after that.