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Create a flavorful, quick, and easy dinner with this crock pot brown sugar pork tenderloin recipe.
One of our favorite pork tender loin recipes is Crock Pot Brown Sugar Pork Tenderloin. Every member of my family is a big fan of this sweet pork dish and I am a fan of making it in my slow cooker!
This brown sugar pork tenderloin has a delicious combination of maple syrup and brown sugar that I love. Not only is the meat sweet, but there is a depth in the flavor from the syrup. I love a little bit of sweet with my meat! Combine that with some dijon mustard, white balsamic vinegar and some dried thyme and you have a delicious meal.
Ingredients
- Pork Tenderloin
- Garlic
- Real Maple Syrup
- Dijon Mustard
- Honey
- Brown Sugar
- White Balsamic Vinegar
- Thyme
- Cornstarch
- Salt and Pepper
How to Make Brown Sugar Pork
- Place tenderloin in crock pot.
- Sprinkle with salt and pepper.
- Combine together garlic, mustard, honey, brown sugar, vinegar, thyme, maple syrup.
- Pour over pork and turn pork to coat
- Cover and cook on low for 7-9 hours or on high 3-4 hours.
- Remove pork and cover with foil to keep warm.
- Put juices in pan and bring to a boil over heat.
- Simmer for 8-10 minutes and then add in cornstarch that has been mixed into cold water
- Whisk into juices and cook for one minute longer until thickened and pour over pork.
Check out more of my favorite pork recipes:
- Fig Glazed Tenderloin
- Cranberry Pork
- Grilled Pork Tenderloin with Orange Marmalade
- Balsamic Roast Pork Tenderloin
- Balsamic Honey Pulled Pork Sliders
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Crock Pot Brown Sugar Pork Tenderloin
Ingredients
- 2 lbs. pork tenderloin this would be half of a Costco package and half of the package is two tenderloins
- salt and pepper to taste
- 2 cloves garlic minced
- 2 Tbsp real maple syrup
- 4 Tbsp Dijon mustard
- 2 Tbsp honey
- 2 Tbsp brown sugar
- 1 Tbsp white balsamic vinegar can use regular also
- 1/2 tsp dried thyme
- 1 Tbsp cornstarch
- 1 Tbsp cold water
Instructions
- Place tenderloin in crock pot.
- Sprinkle with salt and pepper.
- Combine together garlic, mustard, honey, brown sugar, vinegar, thyme, maple syrup.
- Pour over pork. Turn pork to coat
- Cover and cook on low for 7-9 hours or on high 3-4 hours.
- Remove pork and cover with foil to keep warm.
- Put juices in pan and bring to a boil over heat.
- Simmer for 8-10 minutes and then add in cornstarch that has been mixed into cold water
- Whisk into juices and cook for one minute longer until thickened.
- Pour juices over pork.
ellen says
Made this last night. Wow! So good. My husband even went back to add more of that delicious gravy (he never does that!). A real hit. Served it with fresh parsley new potatoes, spinach and a green salad. Easy and soooo good. Thanks for a great new recipe!
Jennifer C says
I followed your recipe exactly but used regular vinegar instead of balsamic. It was superb! I have added this recipe to my permanent recipe folder. Thank you for sharing this delicious meal.
Kimberly says
Would this be OK if I cook on low for 11 hours? I want to make this recipe tomorrow but I only have a warm, low and high settings but no programmable timer 🙁
Leigh Anne says
11 hours may be a bit long. You may just end up with very, very tender meat!
Lisa says
Did you use dried thyme leaves or ground thyme?
Leigh Anne says
Dried thyme leaves.
Florence Wall says
Was going to make my pork with onion soup, red wine, garlic and soy sauce when I ran across your recipe. Now I’m in a quandary. They both sound delicious! I guess I’ll show both recipes to my husband and let him pick!