Chili and Maple Glazed Pork Tenderloin

Published: Tue, 06/18/19

June 18, 2019

Happy Tuesday, Slow Cookerers!!

I hope you are enjoying the beginning of your summer months.

Although I know summer time is usually synonymous with backyard grilling, I prefer to slow cook my roasts or ribs all day long and spend the "extra" time I have goofing off with the kids and relaxing.

You will love this tenderloin -- it's moist, tender, and packed with lots of flavor.

I used Sambal Oelek for the chili pepper sauce, but you can substitute that easily with the mini-recipe included below.

Chili and Maple Glazed Pork Tenderloin

(reprinted from 365 Slow Cooker Suppers, page 199)

The Ingredients

serves 4 (can easily be doubled or tripled; just use a larger crockpot then!)

2 pounds pork tenderloin, quartered

2 tablespoons all-natural maple syrup

1 tablespoon prepared chili pepper sauce (sambal oelek)

1 teaspoon five-spice powder

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 green onions, thinly sliced

Homemade "cheater" sambal oelek:

1 teaspoon crushed red pepper flakes

1 teaspoon chopped garlic cloves (approximately 2 cloves)

1 teaspoon distilled white vinegar

1/2 teaspoon brown sugar

Use a 4-quart slow cooker.

Put the pork into the insert, and add the maple syrup, chili sauce, five-spice powder, salt, and pepper.

Stir well to disperse the spices.

Toss in the green onions.

Cover, and cook on low for 7 to 8 hours, or until the pork has reached desired tenderness.

The Verdict

This moist, sweet pork has a tiny bit of lingering heat from the chili pepper sauce.

Pork tenderloin has a tendency to dry out, but cooking in the slow cooker really traps in valuable steam.

If you find that your cooker releases a lot of steam while cooking, you can wrap the pork in a piece of parchment paper or aluminum foil to keep it nice and juicy.

have a great day!

happy Slow Cooking!!

steph

HEY STEPH--

I don't eat pork. Can I make this with a beef roast or with chicken thighs?

YES!!! You bet! Just keep the poundage of meat the same -- the cook time will be practically identical -- no need to worry.

enjoy!