I don’t share a lot of crock pot recipes. There’s a reason for that. If my entire family doesn’t love, love, love, a crock pot recipe, I don’t post it. Even if I find it on a popular blog and it has been pinned a gabillion times.
I swear I have made some “crock pot” recipes that were never actually tried in a crock pot. I tried one a few weeks ago that said it was adapted from a recipe that cooked in the oven. It was a freezer crock pot meal. I swear they cooked it in the oven, photographed it, and then just posted it with slow cooking instructions. Because although it tasted fine, it looked pretty much like vomit. I told my kids to just close their eyes while they were eating it. They weren’t amused.. 😉
It had potential, so I made it again in the oven, and it turned out just like it was supposed to. Lesson learned. Not all recipes can be successfully adapted for the crock pot. And just because a recipe has been pinned like crazy, it doesn’t mean it actually tastes good.
This pork tenderloin on the other hand, it was a crock pot success. Not only did it look good, it tasted good! If you want to be fancy, you can slice the tenderloin, but I just shredded mine so I wouldn’t have to spend all of dinner cutting up meat for the three year old.
- 2 pound pork tenderloin
- Salt and pepper
- 1 Tbsp oil (optional)
- 1 clove garlic, minced
- 1/4 cup maple syrup
- 2 Tbsp honey
- 2 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1/2 tsp dry thyme
Sprinkle all sides of tenderloin with salt and pepper. If desired, brown all sides in a hot skillet with the oil. I like to brown it because it adds great flavor, but if you're in a hurry, you can skip this step. Place the pork in a 6- quart slow cooker. Combine remaining ingredients in a small bowl. Whisk till well combined, then pour over the pork tenderloin. Cover and cook on LOW for 7-9 hours. Shred or slice to serve.
Here are a few other crock pot recipes that my family loves: