Sweet and Salty Crock Pot Pork Tenderloin

A few nights ago, we came home to a wonderful pot of falling apart, a little sweet, a little salty Pork Tenderloin. Kiddo was in charge, and he followed my recipe to a tee. Personally, I thought it was delicious. When asked their opinions, both Kiddo and Hubby agreed that the flavor was good, but the meat seemed a bit dry (especially for a crock pot) and there wasn’t enough juice. I’ve made some adaptations based on their comments – increasing the liquids while keeping the seasoning in balance with those adjustments.

This is one of those dished I wasn’t sure of as far as sides. Should it be steamed rice? Wild Rice? The only thing I knew with certainty was that rice and green beans were to round out the table – just what style of rice was in question. It’s times like this that I am thankful for Uncle Ben’s Quick Rice – all different styles and flavors that can be zapped in the microwave in about 90 seconds. We went with Rice Pilaf. All in all, it was a good meal with very little fuss. Great when you just spend the last 30 minutes or so in bumper to bumper traffic on a very hot day.

Steam the green beans, zap the rice and pour a big glass of sweet tea. Yeah, a delicious end to a long day . . .

 

Sweet and Salty Crock Pot Pork Tenderloin
2 pounds of Pork Tenderloin
1/2 cup soy sauce
2 tablespoons Yellow Mustard
4 tablespoons maple syrup
2 tablespoons olive oil
2 Tablespoons Diced dried onions
1 1/2 Teaspoons Garlic Salt

Whisk together soy sauce, mustard and maple syrup. Pour into bottom of the pot.

Rub tenderloin with olive oil. Sprinkle with Onions and garlic salt. Work into tenderloin.

Place in crock pot, turn so that tenderloin is coated in soy sauce mixture. Cover and cook on low for 6 hours or longer.

Remove, place on serving patter. Slice tenderloin, drizzle with juices. Serve with pot juices on the side to pass as desired at table.

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