Ingredients:
2 lbs pork tenderloin
salt and pepper to taste
2 cloves garlic, minced
4 tbsp Dijon mustard
2 tbsp honey
2 tbsp real maple syrup
2 tbsp brown sugar
1 tbsp balsamic vinegar
½ tsp dried thyme
1 tbsp cornstarch
1 tbsp cold water
Directions:
1. Put tenderloin in crock pot.
2. Rub with salt and pepper.
3. Combine garlic, Dijon mustard, honey, maple syrup, brown sugar, balsamic vinegar, and thyme, and pour over tenderloin. Make sure to roll the tenderloin over to coat.
4. Cover and cook on low for 8-9 hours or high 3-4 hours.
5. Remove pork and cover with foil to keep warm.
6. Put juices in pan and bring to a boil over heat.
7. Simmer for 8-10 minutes and then add in cornstarch that has been mixed into coldwater
8. Whisk into juices and cook for one minute longer until thickened.
9. Pour juices over pork.
