Maple Mustard Pork

NO! I have writer’s block. This is the worst. Especially because I have a ton of new recipes to share after the last two weekends!   I guess since I don’t have anything clever to say, I’ll stick to the food.

I saw a recipe for a maple mustard pork from Pretty Paleo and thought it looked super yummy. I get so sick of eating ground beef and chicken all the time; but my attempts at “switching it up,” don’t’; always end well. Mostly, because although my husband will eat almost anything – he mostly sticks to beef and chicken. He doesn’t usually love the recipes that I make using pork, and actually asks me to leave it out of most things. But I really love pork, even if he doesn’t. And, I really love maple syrup and I really love my crockpot. So I thought that it would be the perfect idea to adapt the original recipe to include the flava from my maple bacon pork chop recipe. So much yum!  And the best part is that the man friend absolutely loved it. He even liked the brusselsprouts on the side, what? Write this one down in the history books as a success!

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Maple Mustard Pork Tenderloin

Adapted from PrettyPaleo.com

What You Need

2lbs pork tenderloin

Salt + pepper

4 cloves garlic, minced

1 tbs apple cider vinegar

1 tbs brown butter ghee

1/4cup pure maple syrup

2 tsp cinnamon

2 tsp coriander

2 tbs pure honey

1/4cup Dijon mustard

2 tbs tapioca starch

2 tbs water

 

What To Do

Add all of the sauce ingredients to the crockpot and mix together well. Then add the pork tenderloin and using tongs, turn it around so it gets well coated with the sauce.

Cook the tenderloin on low for 7 hours then remove the tenderloin from the crockpot. Pour the sauce into a medium sized saucepan and boil on high for about 5 minutes then turn down to low. In a small bowl, mix tapioca starch and water then add to sauce mixture and stir while it thickens.

Spoon the sauce over the pork tenderloin and enjoy!

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We paired the tenderloin with roasted Brussel sprouts and sweet potatoes. The bite of the Brussel sprouts with the sweetness of the sweet potatoes really paired well with the tanginess of the pork! So many adjectives in one sentence!  Here’s how we prepared the veggies:

 

1. Combine 1lb brusselsprouts, washed and cleaned then quartered, with 3 olive oil and 3 cloves minced garlic. Sprinkle with salt + pepper. Roast at 350 for about 30 minutes until they reach your desired “crispiness.” You might not think of brussels as crispy, but I for one, love when the leaves get just a little charred.
2. Peel and chop 2 sweet potatoes into small chunks. Combine with 3 tbs brown butter ghee and 3 cloves of garlic in a large glass baking dish. Place in a preheated oven at 350. Remove after 5 minutes from the oven and stir well to make sure all potatoes are ghee covered then return to the oven and roast for about 40 minutes until desired softness. Just like my brussels, I think one side of my sweet potatoes almost charred.