Maple and Brown Sugar Pork Tenderloin in the Crock Pot

One word:  WOW.  This dish was absolutely delicious and inspiring.  As I've stated, I am in love with my Crock Pot; however, I had no idea something this amazing could be birthed from my shiny red girl!  The pork was tender and moist!  The sauce was rich, sweet, and incredibly sinful!  To be honest, I don't know if I will venture out and try another recipe after tasting this phenomenal piece of Crock Pot magic.  Okay, that's a false statement.  But this recipe 100% exceeded my expectations and took me to a whole new level of Crock Pot appreciation.  Since I was only cooking for one, I cut the pork loin in half and froze the second half for another day (I will absolutely be using it in this same recipe in the near, near future).  I actually purchased a 2-lb tenderloin instead of two 1 pounders.  I served this with my favorite side dish, balsamic-roasted butternut squash , and steamed asparagus.  The meal was filling, rich, healthy, and most importantly, so easy to make!  The only suggested alteration would be to double the sauce if you are cooking 2 pounds of tenderloin; I only cooked 1 pound, and there was just enough sauce for that amount of meat.  This is a must-make dish, and it is sure to please everyone in your household.  Enjoy!!

Ingredients
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.