Slow Cooker Maple And Brown Sugar Pork Tenderloin

• 2 lbs pork tenderloin (I used 2 that were about 1 pound each)
• 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 tablespoon cold water

1. Sprinkle tenderloins lightly with salt and pepper. Place pork in a slow cooker sprayed with non-stick cooking spray. 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.
2. Remove pork to a plate, cover with foil, and keep warm. 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. Serve pork sliced with the thickened juices.

pork tenderloin, salt, clove garlic, maple syrup, mustard, honey, brown sugar, balsamic vinegar, dried leaf thyme, cornstarch, cold water

Taken from www.epicurious.com/recipes/member/views/slow-cooker-maple-and-brown-sugar-pork-tenderloin-52999511 (may not work)