Justin and Christine's Hurricane Pork |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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My husband and I came up with an easy (and tasty) slow cooker meal in preparation for Hurricane Sandy. It has an eclectic blend of curry, maple syrup, and ground mustard to create a mouth-watering dish! Serve with white or curried rice. Ingredients:
3 tablespoons butter |
3 tablespoons maple syrup |
2 teaspoons curry powder |
2 teaspoons ground mustard |
2 cups ginger ale, divided |
1 pound pork tenderloin |
1 (16 ounce) package baby carrots |
salt and ground black pepper to taste |
Directions:
1. Melt butter in a small saucepan over medium-low heat; stir maple syrup, curry powder, and ground mustard into butter until smooth. Pour 1/4 cup ginger ale into butter mixture. Reduce heat to low and simmer for 2 minutes.
2. Place pork tenderloin into a slow cooker and spread carrots over pork; pour remaining ginger ale over meat and carrots. Pour the butter syrup over the top.
3. Cover and cook on Low for 8 hours. Season with salt and black pepper.
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