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A Year of Slow Cooking

Friday, May 23, 2014

Chili and Maple Glazed Pork Tenderloin

Chili and Maple Glazed Pork Tenderloin made in the Slow Cooker -- this moist, sweet pork is a great meal for entertaining.
photo by Tara Donne

Chili and Maple Glazed Pork Tenderloin

I wanted to share a recipe with you that is perfect for any entertaining you may be doing this long weekend. Although I know Memorial Day is synonymous with backyard grilling, I prefer to slow cook my roasts or ribs all day long and spend the "extra" time I have enjoying my day off and my guests!

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.

The Ingredients
serves 4 (can easily be doubled or tripled!)

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 aluminum foil to keep it nice and juicy.

other great recipes you might really like:




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2 comments:

Auntie Pam said...

Steph, I have the Ninja Slow Cooker. It makes the best chicken ever! I'm trying to learn how to adapt more recipes, and this seems to be one that might work. What do you think? Would steam-infused roasting work?

Stephanie O'Dea said...

Hi Pam, Yes, I think it would work just great. I'd probably do 350 for about an hour and check --- be careful though, the steam will shoot right on out!

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