We've been in the mood for comfort food lately and pork tenderloin is one cut of meat I've been trying to incorporate more in our menus. With our crockpot, we love the recipe for Maple & Brown Sugar Pork Tenderloin. But with our new kitchen toy, I adapted the recipe for the Instant Pot. It came out wonderfully and in a fraction of time compared to the slow cooker version!
The pork tenderloin has a great flavor with a touch of sweetness from the maple syrup and brown sugar. Leftovers (if there are any) are especially good. You can serve this with your choice of rice, egg noodles, or potatoes - but our favorite is mashed sweet potatoes with some fresh sage. If you don't have an Instant Pot, get the slow cooker/crock pot recipe version here!
Maple & Brown Sugar Pork Tenderloin
recipe adapted from Southernfood.About.com
- 2 pork tenderloins, about 1 pound each
- 1 small clove garlic, minced
- 4 tablespoons grainy Dijon mustard or country-style
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar or balsamic vinegar (I used Champagne Orange vinegar)
- 1/2 teaspoon dried leaf thyme, crumbled
- 1 tablespoon pure maple syrup or Maple Sugar Seasoning
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon cold water