Maple Mustard Pork Tenderloin Recipe
This Maple Mustard Pork Tenderloin recipe combines maple syrup with Dijon mustard and Granny Smith apples to soak up all the juices!
Maple syrup is made by boiling and concentrating the sap from maple trees.
Maple sap from the tree is a clear liquid with a slightly sweet taste. The characteristic color and maple flavor is developed during processing.
Maple syrup trivia - It takes 40 gallons of maple sap to make one gallon of finished maple syrup!
There are actually several types of maple syrup - Light Amber, Medium Amber and Dark Amber.
It is recommended to use light and medium amber maple syrup for pancakes and waffles and to use dark amber for cooking and baking.
I just use whatever I can find at the regular grocery store.
Slow Cooker or Crockpot Maple
Mustard Pork Tenderloin Recipe
- 2 1/2 lb boneless pork tenderloin or pork roast
- 4 Granny Smith apples, peeled and sliced
- 6 tablespoon Maple Syrup
- 3 tablespoon Dijon mustard
- 1 teaspoon dried rosemary
- 1 tablespoon Cornstarch
- salt and pepper for seasoning
- Season pork with some salt and pepper.
- Place apples and pork in the slow cooker or crockpot.
- Combine maple syrup through cornstarch.
- Pour and rub over pork
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Serve and enjoy your Maple Mustard Pork!