Maple & Brown Sugar Pork Tenderloin

yah - another successful pinterest meal (well almost)! The flavor was great but the pork loin was a bit dry! The problem is that it was supposed to cook for 7-9 hours. This one cooked for about 11 1/2 hours because of our work schedules and hunting. Next time make sure it is frozen when it starts! I still want to know how it can be dry when there is so much juice in the crock pot?? Oh well - here is the recipe if you want to try it.

Maple & Brown Sugar Pork Tenderloin

(adopted from pinterest that was adopted from southernfood.about.com that was adopted from ??)

2 pork tenderloins, about 1 pound each
salt and pepper
1 small clove garlic, minced (I used garlic powder)
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon cider vinegar or balsamic vinegar(I used Champagne Orange vinegar)
1/2 teaspoon dried leaf thyme, crumbled
1 tablespoon pure maple syrup or Maple Sugar Seasoning (I used Mrs. Butterworths)
4 tablespoons grainy Dijon mustard or country-style (I used honey mustard)
1 tablespoon cornstarch
1 tablespoon cold water

Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker. Combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup; pour over the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.

Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

These were served with Green Beans and Crashed Hot Potatoes!