As promised, here are some of the Supper Club recipes–> The main course included this pork tenderloin dish, with sides from Lauren and Brittney. As we searched for ideas for dinner, we were looking for more of a fall-ish theme, and this recipe that we found definitely fit that requirement! Plus your house smells sooooo good after something has been cooking all day in a crockpot…
Maple and Brown Sugar Pork Tenderloin
- 2 lbs pork tenderloin
- Salt and pepper to taste
- 1 garlic clove, minced
- 1/4 C maple syrup
- 4 T Dijon mustard
- 2 T honey
- 2 T brown sugar
- 1 T balsamic vinegar
- 1/2 t thyme
- 1 T cornstarch
- 1 T cold water
Season the tenderloin lightly with salt and pepper. Spray your crockpot with non-stick cooking spray, and place the tenderloin inside. Combine the garlic, maple syrup, mustard, honey, brown sugar, vinegar, and thyme in a bowl. Pour the mixture over the pork, and make sure to turn the pork to coat it thoroughly. Put the top on the crockpot and cook on low for 7 to 9 hours, or on high for 3 to 4 hours.
When the pork is cooked, move just the pork to a plate, cover with foil, and keep warm. Pour the juices from the crockpot into a saucepan and bring to a boil over medium heat, then simmer the juices for 8 to 10 minutes. Combine the cornstarch and cold water (emphasis on cold or it will be lumpy); whisk into the reduced juices and cook for 1 minute longer. Serve the pork sliced with the juice sauce on top!
Results: Y’all, the picture doesn’t do this justice — it was SO GOOD. Definitely make sure to get the sauce on top, it is what makes the dish extra tasty. I was worried that it’d be really sweet since there are lots of sugary items in it, but it wasn’t.
I woke up a little early to get the tenderloin cooking before I headed off to work so I cooked mine on low all day. Honestly, the hardest part was making sure I didn’t mess up and burn the sauce while talking to everyone and getting the last touches together. Ten girls devoured the 2 lbs of tenderloin, and Hunter was lucky to get a plate.