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Freezer-Bag Maple Mustard Pork Tenderloin
Melissa Hart

Freezer-Bag Maple Mustard Pork Tenderloin

Maple, Dijon and apple cider vinegar become a glossy sauce around lean pork tenderloin and carrots. This is a shorter slow-cooker recipe, not an eight-hour pork shoulder. Freeze the carrots in thick pieces and start checking at three hours so the pork stays juicy enough to slice.
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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 the name, date, cook time and instruction to thaw. Add pork, carrots, onion, maple syrup, Dijon, vinegar, Worcestershire, thyme, salt and pepper.
  2. Press out excess air, seal, lay flat and freeze for up to 3 months.
  3. Thaw completely in the refrigerator, then empty the cold bag into a slow cooker and arrange the pork in one layer.
  4. Cover and cook on low for 3 to 4 hours, until the thickest tenderloin reaches 145°F and the carrots are tender.
  5. Rest the pork for 5 minutes, slice it and spoon the cooking sauce and carrots over it.