After a day of antiquing, Hubby and I came home to a wonderful pot of falling apart, a little sweet, a little salty Pork Tenderloin. (And just for the record, we know nothing about antiques. We buy what we like and what we like are things that still have usefulness – like old tea cups). Since Kiddo declined to join us on our adventure, he was in charge of preparing supper. Like the dutiful assistant he is in the kitchen, Kiddo 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. Hum, that was interesting.
I’ve since made some adaptations based on their comments – increasing the liquids while keeping the seasoning in balance with those adjustments. The second time was a charm.
Sweet and Salty Crock Pot Pork Tenderloin
4 tablespoon Maple Syrup (the sweet)
1/2 cup Soy Sauce (the salty)
2 tablespoons Yellow Mustard
2 lb Pork Tenderloin
2 tablespoons Olive Oil
2 tablespoons Dried Onion Flakes
1 1/2 teaspoon Garlic Salt
Whisk together maple syrup, soy sauce and mustard until well combined. Pour mixture into bottom of your crock pot.
Rub tenderloin with olive oil. Sprinkle with onion flake and garlic salt. Work into tenderloin.
Place pork into the crock pot, turn several times so that tenderloin is coated in soy sauce mixture. Cover and cook on low for 6 hours or longer.
Remove tenderloin from the pot and place on serving patter. Slice tenderloin, drizzle with juices. Serve with pot juices on the side to pass as desired at table.