Anita's Recipes

Anita's Recipes

Monday, October 14, 2013

Bean Pot Maple & Brown Sugar Pork Tenderloin

2 lbs pork tenderloin (I used 2 that were about 1 pound each)
salt and pepper to taste
1 clove garlic, minced
1/4 cup maple syrup (use only 2 tablespoons if you are pure maple syrup)
4 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon balsamic vinegar (or cider vinegar works too)
1/2 teaspoon dried leaf thyme, crumbled
1 tablespoon cornstarch
1 tablespoon cold water
Sprinkle tenderloins lightly with salt and pepper. Place pork in a bean pot. Combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup; pour over the pork. Turn pork to coat thoroughly. Cover and cook at 350 for 1 to 2 hours hour
If you want thicken juices - take the juice from the loin (leave the loin in the Bean Pot but put the juices in a saucepan). Simmer juices for 8 to 10 minutes. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Pour back over the loin in the bean pot - put lid on and it will stay warm for up to 2 hours. Serve pork sliced with the thickened juices
Recipe adapted to fit the Bean Pot with less steps and faster cooking.

No comments:

Post a Comment