Springtime Maple Dijon Pork Tenderloin
Looking for an easy, hands-off Easter meal? This dinner will convince you that slow cookers aren’t just for the Winter! Springtime Maple Dijon Pork Tenderloin with Vegetables transforms classic springtime ingredients into a sweet and tangy dish that will be sure to impress!
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
- 1 pork tenderlon (roughly 2 pounds)
- 1 tbsp canola oil
- salt and pepper
- 1/2 cup white wine (or chicken broth)
- 1/2 cup water
- 3 tbsp maple syrup
- 2 tbsp grainy dijon mustard
- 2 tbsp balsamic vinegar
- 4 garlic cloves diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1.5 pounds baby potatoes
- 3/4 cup carrots
- 1 medium sized red onion cut in strips
- 3/4 cup green beans
- 1/2 283 gram bag of spinach
- parsley for garnish
Sprinkle salt and pepper on pork tenderloin. In frying pan, heat-up canola oil to medium-high heat. Brown pork tenderloin, one minute per side. Place browned pork aside.
In a medium bowl, mix white wine, water, maple syrup, grainy dijon mustard, balsamic vinegar, garlic, thyme and oregano.
Add potato, chopped carrots and onions to slow cooker. Add half of liquid mixture to veggies and stir. Place browned pork tenderloin in middle of vegetables and pour remaining liquid on top. Cover and cook on high for 1 hour.
At one hour mark, remove lid, and place green beans over vegetables and pork. Replace lid and cook for another hour.
On a serving platter, spread-out half a bag of spinach. Remove pork from slow cooker. Spoon vegetable mixture on top of spinach. Slice pork and place on top of vegetables and top with remaining liquid and a sprinkle of parsley. Serve!