A delicious and tender pork tenderloin glazed with a sweet and tangy maple brown sugar sauce, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:7-9 hours on LOW or 3-4 hours on HIGH
Total Time:7-9 hours 15 minutes
Yield:6 servings 1x
Category:Main Course
Method:Slow Cooker
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
900 g pork tenderloin
1 teaspoon (5 mL) salt
½ teaspoon (2.5 mL) black pepper
1 teaspoon (5 mL) minced garlic
60 mL (¼ cup) pure maple syrup
60 mL (¼ cup) Dijon mustard
30 mL (2 tablespoons) honey
25 g (2 tablespoons) packed brown sugar
15 mL (1 tablespoon) apple cider vinegar
½ teaspoon (2.5 mL) dried thyme
15 g (1 tablespoon) cornstarch
15 mL (1 tablespoon) cold water
Instructions
Pat the tenderloin dry and season all over with salt and black pepper.
In a bowl, whisk together the maple syrup, Dijon mustard, honey, brown sugar, apple cider vinegar, garlic, and thyme.
Place the pork tenderloin in a lightly greased 5–6 L slow cooker. Pour the maple mixture over the pork and turn the tenderloin several times to coat it thoroughly.
Cover and cook on LOW for 7–9 hours or HIGH for 3–4 hours.
Check the pork to ensure it reaches at least 145°F (63°C) and allow it to rest for 3 minutes before slicing.
Transfer the tenderloin to a plate and loosely cover with foil. Let it rest for 10 minutes.
Pour the cooking juices into a saucepan and bring to a gentle boil. Mix the cornstarch and cold water until smooth, then whisk it into the hot juices. Cook for 1–2 minutes, until the sauce thickens.
Cut the pork into thick slices and arrange on a serving platter.
Spoon the thickened maple-brown sugar sauce generously over the pork.
Serve warm with mashed potatoes, roasted sweet potatoes, green beans, carrots, or steamed vegetables.
Notes
Pork tenderloin is lean and can become dry if overcooked.
For best results, use a meat thermometer to check the internal temperature.