Maple and Brown Sugar Pork Tenderloins

Print

Maple and Brown Sugar Pork Tenderloins

Maple and Brown Sugar Pork Tenderloin recipe using pure NH maple syrup from Fuller's Sugarhouse.

Ingredients

Scale
  • 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

Instructions

  1. 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.


"Best in NH, Best in the World"