Today’s recipe for slow cooked Brown Sugar and Maple Pork Roast is the lastest dish I am in LOVE with. Really, I do occasionally “fall in love” with a dish. And that ia what has happened with this recipe.
First thing that got me with this recipe it is made in the slow cooker. An absolute love of mine with cooking pork roast to begin with! So it was off to a good start. Then, you get the pork roast along with the other yummy ingredients like balsamic vinegar and Dijon mustard. I mean when you have brown sugar and maple syrup. how could you loose?
It makes this deliciously moist, tender, and flavorful roast with a savory sauce to drizzle over the top of the tender pieces of pork. It is absolutely divine! This Brown Sugar and Maple Pork Roast is a new favorite Sunday dinner dish at our house. It is perfect to serve when you have company too! Tomorrow, I will share the side dish I made to accompany this (in the picture). It is an easy and tasty side! You will have to stop by so you can find out the secret ingredient.Print
- 2 lbs pork sirloin tip roast or tenderloin
- salt and pepper to taste
- 2 cloves garlic, minced
- 2 Tbsp real maple syrup
- 4 Tbsp Dijon mustard
- 2 Tbsp honey
- 2 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
- 1/2 tsp dried thyme
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- Place tenderloin in crock pot and season with with salt and pepper.
- In a small bowl, combine garlic, mustard, honey, brown sugar, vinegar, thyme, maple syrup together.
- Pour mixture over pork.
- Cover and cook on low for 7-9 hours or on high 3-4 hours.
- Remove pork to a platter and shred. Cover platter with foil to keep warm.
- Pour remaining juices from the crock pot to a sauce pan. Bring to a boil over medium heat.
- In a small bowl, combine cornstarch and cold water. Mix until smooth.
- Whisk cornstarch mixture gradually into juices and cook for one minute longer until thickened, creating a sauce.
- Pour sauce over individual servings of the pork. Serves 6-8.
Recipe adapted from Your Homebased Mom.