2 pork tenderloins, about 1 pound each
salt and pepper
1 small clove garlic, minced
4 T country-style dijon mustard (I used Grey Poupon)
2 T honey
2 T brown sugar
1 T balsamic vinegar
1/2 t dried thyme leaves, crumbled
1 T maple syrup
1 T cornstarch
1 T cold water
Wash and trim the pork and pat dry. Sprinkle lightly with salt and pepper. Place pork into the Crock Pot. Combine garlic, mustard, honey, brown sugar, vinegar, thyme and syrup; pour mixture over the pork. Turn pork a few times to coat thoroughly. Cover and cook on LOW for 7-9 hours, or on HIGH for 3 1/2 - 4 1/2 hours.
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 8-10 minutes, or until reduced by about 1/3. Combine the cornstarch and cold water, and whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.