Roxy15
All-Conference
Crockpot Pork Tenderloin:
2-(1-lb. Each)-Pork Tenderloins
Salt & Pepper
1 Clove Garlic, Minced
4 T. Stone Ground Mustard
2 T. Honey
2 T. Brown Sugar
1 T. Cider Vinegar
1 T. Pure Maple Syrup
1 T. Cornstarch
1 T. Cold Water
Trim tenderloins and pat dry and moisture from them with paper towel.
Lightly season with salt and pepper.
Place in Crockpot.
Cover Crockpot and cook on low for 7-8 hours.
Remove tenderloins and cover with foil to keep warm.
Pour juices left in the Crockpot-(discarding any fatty parts)-into a saucepan and bring to a boil over medium heat.
Simmer 8-10 minutes, stirring often.
Combine cornstarch and water in a small bowl.
Whisk in juices and cook 1-2 minutes longer, stirring until thickened.
Spoon over tenderloins; cut and serve.
2-(1-lb. Each)-Pork Tenderloins
Salt & Pepper
1 Clove Garlic, Minced
4 T. Stone Ground Mustard
2 T. Honey
2 T. Brown Sugar
1 T. Cider Vinegar
1 T. Pure Maple Syrup
1 T. Cornstarch
1 T. Cold Water
Trim tenderloins and pat dry and moisture from them with paper towel.
Lightly season with salt and pepper.
Place in Crockpot.
Cover Crockpot and cook on low for 7-8 hours.
Remove tenderloins and cover with foil to keep warm.
Pour juices left in the Crockpot-(discarding any fatty parts)-into a saucepan and bring to a boil over medium heat.
Simmer 8-10 minutes, stirring often.
Combine cornstarch and water in a small bowl.
Whisk in juices and cook 1-2 minutes longer, stirring until thickened.
Spoon over tenderloins; cut and serve.
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