Crock Pot Brown and Maple Sugar Pork Tenderloin Recipe | Yummly

Crock Pot Brown and Maple Sugar Pork Tenderloin

YOUR HOMEBASED MOM(1)
12Ingredients
50Minutes
400Calories
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Ingredients

US|METRIC
  • 2 pounds pork tenderloin (this would be half of a Costco package)
  • salt
  • pepper
  • 2 cloves garlic (minced)
  • 2 tablespoons maple syrup (real)
  • 4 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon white balsamic vinegar (can use regular also)
  • 1/2 teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
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    NutritionView More

    400Calories
    Sodium13% DV320mg
    Fat17% DV11g
    Protein98% DV50g
    Carbs9% DV26g
    Fiber8% DV2g
    Calories400Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol145mg48%
    Sodium320mg13%
    Potassium1010mg29%
    Protein50g98%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber2g8%
    Sugars20g40%
    Vitamin A0%
    Vitamin C4%
    Calcium6%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    David J. 5 years ago
    This one is certainly not the worst recipe I've ever made off this site (that would be the cheese soup), but it's also not the best. I made a lot of modifications to this recipe because I don't have a slow cooker, and that may be the reason this came out less appetizing than I expected. I cut the pork into medallions and sauteed it on the stove, in oil and its own juices, made the sauce, coated the pork with the sauce in the final two minutes of cooking, removed the pork, simmered the sauce, and added corn starch and water. The sauce also had some modifications - I used 5 tablespoons of mustard, 2 1/2 of maple syrup and honey, 1 1/4 of vinegar, 1 teaspoon of thyme, and 4 cloves of garlic, because I was told I should increase the amount of liquids and aromatics when adapting a recipe from a slow-cooker to a conventional stove or oven, but I'm not sure it was a good idea to increase the mustard, because that stuff is very spicy. Perhaps I'll seek more advice about adapting recipes before making it again, or if I don't get any better tips, have it as roasted pork instead of sauteed, but I can't see myself making this in the near future

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