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Slow Cooked Brown Sugar and Maple Pork Roast |

Slow Cooked Brown Sugar and Maple Pork Roast


  • 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


  1. Place tenderloin in crock pot and season with with salt and pepper.
  2. In a small bowl, combine garlic, mustard, honey, brown sugar, vinegar, thyme, maple syrup together.
  3. Pour mixture over pork.
  4. Cover and cook on low for 7-9 hours or on high 3-4 hours.
  5. Remove pork to a platter and shred. Cover platter with foil to keep warm.
  6. Pour remaining juices from the crock pot to a sauce pan. Bring to a boil over medium heat.
  7. In a small bowl, combine cornstarch and cold water. Mix until smooth.
  8. Whisk cornstarch mixture gradually into juices and cook for one minute longer until thickened, creating a sauce.
  9. Pour sauce over individual servings of the pork. Serves 6-8.
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