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Maple and Brown Sugar Pork Tenderloins
- 2 lbs pork tenderloin
- salt and pepper to taste
- 1 clove garlic, minced
- 2 tablespoons Fuller’s Sugarhouse pure maple syrup
- 4 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar or cider vinegar
- 1/2 teaspoon dried leaf thyme, crumbled
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 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 Fuller’s Sugarhouse pure 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.