Thursday, February 6, 2014
Maple and Brown Sugar Pork Tenderloin
This is a tale of two pork loins. I was able to pick up a tenderloin at a great price. The only problem, I came down with a horrible virus a few days after I bought it.
It sat in the refrigerator for about a week and I knew I had to do something with it. I cut it in half and made this recipe from six sisters stuff.
You really should not cook when you have a temperature and just want to curl up in a warm bed. I overcooked it and it wasn't what I expected. I knew it wasn't the recipe, it was me and I wanted to try it again.
I had the second half and when I was feeling better and Gabe was sick of soup. I got the pork out and wanted to give it another whirl.
Like I said, I knew it was a good recipe.
2 pounds pork tenderloin
salt and pepper to taste
1 clove garlic, minced
2 tablespoons pure Maple syrup *
4 tablespoons Dijon mustard
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon balsamic vinegar
1/2 tsp. dried crushed thyme
1 tablespoon cornstarch
1 tablespoon water
Go to the Six Sisters Site to cook it in your crockpot.
To cook in oven:
Prepare a 8 X 8 dish.
Wash and pat dry the pork
Place pork in prepared dish
Sprinkle pork with salt and pepper
Combine garlic,brown sugar, balsamic vinegar, Dijon mustard, honey, maple syrup and thyme.
Pour over pork in the prepared dish.
Place in preheated 350 degree oven for 45 minutes or until internal temp of the pork is 150 degrees
Once pork is done, let it rest and make "gravy" with the sauce in the pan. Combine the cornstarch and the water and add to the sauce in the pan that the pork cooked in. Thicken it up a few minutes. Serve over the pork.