Slow Cooker Maple & Brown Sugar Pork Tenderloin

I made this pork for the family the other night, and we all snarfed it down! The sauce is unexpected, almost like a Carolina BBQ sauce flavor, but not quite. So tasty! Adapted from here.


Slow Cooker Maple & Brown Sugar Pork Tenderloin

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2 lbs. pork tenderloin
salt and pepper to taste
1/4 c. maple syrup (cut in 1/2 if using pure syrup)
1 tsp. minced garlic
4 Tbsp. Dijon mustard
2 Tbsp. honey
2 Tbsp. brown sugar
1 Tbsp. cider vinegar
1/2 tsp. dried thyme crumbled
1 Tbsp. cornstarch
1 Tbsp. cold water

Sprinkle tenderloin lightly with salt and pepper.
Place pork in a slow cooker sprayed with non-stick cooking spray.
Combine syrup, garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour over the pork.
Turn pork to coat thoroughly.
Cover and cook on LOW for 7-8 hrs (check temp around 6.5 hours - pork should be cooked to ~150 degrees F), or on HIGH for 3-4 hrs.
Remove pork to a plate and cover with foil to keep warm.
Pour the juices into a saucepan and bring to a boil over medium heat.
Simmer for 5 min.
Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 min. longer.
Slice the pork and serve with the thickened juices.

Serves 6.

Air Fryer Roasted Potatoes

I discovered this simple recipe the other day and made it to go along with our pork tenderloin. Very easy, super tasty, and it's really nice to not have to heat up the kitchen with the oven! Adapted from here.

Air Fryer Roasted Potatoes

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1 lb. Yukon gold baby potatoes or red potatoes, cut into 1” pieces
2 Tbsp. olive oil
1/2 Tbsp. Italian seasoning
3 cloves garlic minced
salt & pepper
1/4 c. shredded parmesan cheese
chopped parsley for garnish

In a medium sized bowl combine the potatoes, olive oil, Italian seasoning, garlic, salt, pepper and parmesan.
Add to the basket of your air fryer. Cook at 400°F for 10 min.
Toss the potatoes in the basket and continue to cook for 8-10 min. or until tender and crisp.
Garnish with chopped parsley.

Serves 4.

Brownie Pudding Delight

I made this delicious dessert for Brian's birthday this year, and we all loved it! I froze it initially, but it was nearly impossible to cut without a countertop thaw for about 30 minutes. Next time, I'll probably just keep it in the fridge. I also skipped the chocolate drizzle and chocolate bar shavings on top, and opted for Heath candy bits instead. Adapted from here. 

Brownie Pudding Delight

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1 brownie mix (for a 9×13 pan)
Brownie mix ingredients (oil, water, eggs)
8 oz. cream cheese (1 package, softened - light cream cheese okay)
1 c. powdered sugar
16 oz. Cool-Whip frozen whipped topping (8 oz. containers - 2)
3 oz. instant chocolate pudding mix (1 package)
3 oz. instant vanilla pudding mix (1 package)
3.5 c. milk
Hot fudge or chocolate syrup (optional)
1 plain chocolate candy bar (like a Hershey's bar) or candy bits (Heath)

Mix brownie mix according to directions, and bake in a 9×13 inch greased and floured pan.
Mix cream cheese, powdered sugar and 1 container whipped topping. Spread mixture on top of the cooled brownies.
Blend puddings and milk together and carefully spread on top of the cream cheese mixture.
Top with second container of whipped topping.
Put chocolate shavings and chocolate syrup on top (or candy bits).
Refrigerate until ready to serve (or freeze it).