Bittersweet Chalkolate

Blog about cooking, teaching, and everything else that is my life.

April. Cooking challenge. Day 3.

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It is Monday which means the time available for cooking reduces to nil. Between work, a toddler who is now a living proof that terrible twos deserve the name this age was given, a house that desperately needs some TLC and a husband who doesn’t mind getting some TLC, finding time for cooking is next to impossible. The secret weapon to a week day dinner / next day lunch is slow cooker.

The recipe of the day is Slow Cooker Maple and Brown Sugar Pork. Drooling yet?

slowcooker 2

This is what you need for it.



  • 2 lbs pork tenderloin
  • salt and pepper to taste
  • 1 clove garlic, minced
  • 1/4 cup maple syrup (use only 2 tablespoons if you are using pure maple syrup)
  • 4 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar (or cider vinegar works too)
  • 1/2 teaspoon dried leaf thyme, crumbled
  • 1 tablespoon cornstarch


  1. Sprinkle tenderloins lightly with salt and pepper. Place pork in a slow cooker sprayed with non-stick cooking spray.
  2. Combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup; pour over the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 to 4 hours
  3. Remove pork to a plate, cover with foil, and keep warm.
  4. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer.
  5. Serve pork sliced with the thickened juices.


I had a different cut than loin but something tells me this sauce can be used on any cut. I used garlic powder as I was too lazy to peel the garlic cloves. No other reason for the substitute. And I also used two tablespoons of water + 2 tablespoons of cornstarch. It leaves no room for doubt whether the sauce is going to thicken or not. 

It was to die for!!!! Sooooooooooo good not to mention that it literally cooks itself. 5 minutes to mix the sauce and pour it over pork. That’s it! Definitely a keeper.

I made mashed potatoes with it. I loved it, Martin loved it, Maya smeared it all over her tray and refused to eat it. I didn’t count her opinion as valuable as right now she survives on chicken noodle soup, instant oatmeal and eggs. Oh and bread. So do not listen to my daughter and cook this dish. You will love it.


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