This tender maple pork tenderloin takes just minutes to get into the slow cooker and is amazing piled onto a soft roll for an easy dinner!
I know. It’s summer and I should be grilling all the things, not making every second meal in the slow cooker. Even so, I’m finding myself pulling out the crockpot more often this summer then I do even in the winter!
It’s just such a great way to keep the kitchen cool in the summer – and also allows me to be outside with the kids during the afternoon rather then cooking. Clearly that means it’s a good idea.
More time outside is always the goal here – summer is too short to waste it cooking! Since we still need to eat though – cooking with the slow cooker is happening a lot.
I’ve made this maple balsamic pork tenderloin twice now and we loved it. Everyone in the family raved about it and reached for seconds. Even a certain child that doesn’t like sauce of any kind on any sandwich – ate it with nothing but a smile and wanted it for lunch the next day. I’m rather surprised at this – I fully expected some complaints about how much sauce was on this meat!
You could also serve this slow cooker pork tenderloin without making it into sandwiches, but that’s definitely how we preferred it. Piled into some soft rolls (like these dinner rolls) and topped with coleslaw – it doesn’t get much better then that. And the leftover meat is just as good the next day for lunch.
You can also make this recipe with chicken instead of pork if you prefer. My husband actually said he liked it better with the chicken – but both were delicious! Either way, it makes a tasty, super easy meal that is perfect for a hot summer day!Print
In the crock of a slow cooker, whisk together the balsamic vinegar, maple syrup, brown sugar, water, soy sauce, garlic, onion powder, salt and pepper until combined. Add the pork and turn it to coat it in the sauce. Cover and cook on high for 4-5 hours or low for 7-8 hours.
Remove the meat from the slow cooker to a cutting board. Pour the liquid in the slow cooker into a saucepan (removing any bits of meat or fat). Whisk together the corn starch and water, add it to the saucepan and bring to a boil over medium high heat. Keep it at a boil, stirring occasionally, for 3-4 minutes or until the sauce thickens slightly.
Meanwhile, shred the cooked pork with two forks and then return it to the slow cooker on the warm setting. Pour the thickened sauce over the shredded meat and toss it to combine. Serve it on it’s own or on rolls with coleslaw as pulled pork sandwiches.
Source: Adapted from Creme de la Crumb
- Prep Time: 5
- Cook Time: 360
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