Slow Cooker Maple and Brown Sugar Pork Tenderloin

I was looking for another good recipe for cooking pork tenderloin and came across this one for the slow cooker. We all really liked how the meat turned out. To see the original recipe, go here: https://www.sixsistersstuff.com/recipe/slow-cooker-maple-and-brown-sugar-pork/#wprm-recipe-container-98472

Slow Cooker Maple and Brown Sugar Pork Tenderloin

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

For Gravy:

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.

For Gravy:

• 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.

Marsha's Notes:

It made some pretty yummy meat, but for some reason our juices were a bit heavy on the mustard/vinegar side so we didn't use the drippings to make the gravy as recommended in the original recipe. I was also expecting it to be sweeter with a name like "Maple and Brown Sugar" so I don't know if I needed to up those ingredients to get the results I was expecting. That said, no matter what happened when we tried this, we all liked the meat. So...