This recipe came from Your Homebased Mom.
- 2 lbs pork tenderloin (I used one that was like 4 lbs, and this amount of sauce was fine)
- salt and pepper, to taste
- 2 cloves garlic, minced
- 2 tbs real maple syrup
- 4 tbs Dijon mustard
- 2 tbs honey
- 2 tbs brown sugar
- 1 tbs balsamic vinegar
- 1/2 tsp dried thyme
- 1 tbs cornstarch
- 1 tbs cold water
Put the pork in a slow cooker. Salt and pepper the meat.
In a small bowl, combine the garlic, maple syrup, mustard, honey, brown sugar, vinegar, and thyme. Mix well. Pour over the pork, turning to coat.
Cook on low 7-9 hours or high 3-4 hours.
Once it’s done, remove the pork from the crock pot and cover with foil. Put the juices in a small sauce pan and simmer 8-10 minutes. Combine the cornstarch and water. Add this to the simmering juices and whisk, cooking for a minute or so longer.
Pour the thickened juices over the pork. Shred a bit and enjoy!