Orange Maple Pork Tenderloin

Have you noticed a trend with my menu lately.  I notice that they all contain wine.  Hmmm...  It IS a great tenderizer, it does add a depth of flavor and I just happen to have some around from all the holiday goodness!   Great fancy dinner in 2 simple steps. 

Orange Maple Pork Tenderloin
Print recipe here
1-2 pound pork tenderloin, cut into large chunks
1/2 C orange juice
1/2 C dry white wine
1/2 C pure maple syrup (KT#6)
2 TB grapeseed oil or unsalted butter
2 TB fresh rosemary, chopped  (KT#1)
1 tsp celtic sea salt
1/2 tsp fresh cracked pepper
2 TB orange juice
2 TB corn starch

1.  Place the cut pork tenderloin into the slow cooker. Pour the orange juice, wine, maple syrup and oil over the meat.  Top with rosemary, salt and pepper. (For dried measurements, Kitchen Technique #1.) Cover and cook on low for 7 1/2 hours or high for 3 1/2 hours.

2.  Combine orange juice and cornstarch in a small cup and mix until dissolved,  pour into slow cooker and stir through.  Cover and cook on high for 30 minutes. 

Serve over rice or egg noodles.  Make sure to spoon more sauce over your veggies because it is that good!  I have also made this using chicken with great results.  Enjoy!

Today's recipes where brought to you by, inspired or adapted from:  AllRecipes