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Melissa Hart

Freezer-Bag Maple Mustard Pork Tenderloin

Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 pork tenderloins about 2 1/2 pounds total, silverskin removed
  • 1 pound carrots cut into 2-inch pieces
  • 1 small yellow onion sliced
  • 1/3 cup pure maple syrup
  • 1/4 cup Dijon mustard
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method
 

  1. Label a gallon freezer bag with name, date, cook time, and thawing instructions. Add pork, carrots, onion, maple syrup, Dijon, vinegar, Worcestershire, thyme, salt, and pepper.
  2. Press out excess air; seal, lay flat, and freeze up to 3 months.
  3. Thaw completely in refrigerator. Empty cold contents into a slow cooker; arrange pork in one layer.
  4. Cover; cook on low 3 to 4 hours until thickest tenderloin reaches 145°F and carrots are tender.
  5. Rest pork 5 minutes; slice and spoon cooking sauce and carrots over it.