Please subscribe to our channel at https://www.youtube.com/@TravelingMarlins! This is from my favorite recipe guro, Kristen, from Six Sisters: https://www.sixsistersstuff.com/recipe/slow-cooker-maple-and-brown-sugar-pork There's also an Instant Pot version at that I make more often: https://www.sixsistersstuff.com/recipe/instant-pot-maple-and-brown-sugar-pork-tenderloin-recipe Enjoy and Safe Travels!

2 pounds pork tenderloin
salt and pepper to taste
¼ cup maple syrup (cut in half if using pure maple syrup)
1 teaspoon minced garlic
4 Tablespoons Dijon Mustard
2 Tablespoons honey
2 Tablespoons brown sugar
1 Tablespoon cider vinegar
½ teaspoon dried thyme crumbled
1 Tablespoon cornstarch
1 Tablespoon cold water

2 pounds pork tenderloin 1 teaspoon minced garlic 4 Tablespoons Dijon Mustard 2 Tablespoons honey 2 Tablespoons brown sugar 1 Tablespoon cider vinegar 1 Tablespoon cornstarch 1 Tablespoon cold water

Sprinkle tenderloins lightly with salt and pepper.
Place pork in a slow cooker sprayed with non-stick cooking spray.
Combine syrup, garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour over the pork.
Turn pork to coat thoroughly.
Cover and cook on LOW for 7 to 8 hours, or on HIGH for 3 to 4 hours.
Remove pork to a plate and cover with foil to keep warm.
Pour the juices into a saucepan and bring to a boil over medium heat.
Simmer for 5 minutes.
Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer.
Slice the pork and serve with the thickened juices.