Maple Brown Sugar Pork Loin

What do you get when you mix maple syrup, brown sugar and pork loin? The perfect meal on a cold, chilly night.

Not only is it super delicious, it’s so easy.

We’re going to start by seasoning our pork loins with salt and fresh cracked pepper.

Don’t be stingy, either.

When they’re perfectly seasoned, place them into your crock pot.

Take a couple of cloves of garlic, chop ‘em up and put them in a small bowl.

Toss in the brown sugar, Dijon, honey, maple syrup, and apple cider vinegar.

And, by the way, treat yourself to REAL maple sugar. Don’t use the high fructose corn syrup generic stuff.

You’ll thank me later.

Now mix them all together.

And dump it over every succulent inch of the seasoned pork loins.

Take a good look at them now because you won’t see them again for a long, long time.

But it’s totally worth it.

Because after those hours of the loins cooking down in that pool of delicious ingredients we dumped on top of it you’ll get…

this!

You’ll note that the meat was so tender and so moist that it was falling apart when I went to take it out of the crock pot!

Is your mouth watering yet?

Oh, just wait.

It gets better.

Take a strainer and place it over a small sauce pan.

Ladle the juices, bits and pieces into the strainer.

We’re about to make the most heavenly gravy to top our juicy pork loin.

Don’t mind bits in your gravy? Skip this step and go ahead and dump all of the drippings into the sauce pan. I prefer a smooth gravy and do this extra step, but I’m crazy like that. Am I alone?

In a small bowl, combine your cornstarch and water. We’re making a slurry to thicken our drippings with.

Pour in your slurry and start stirring away until you achieve a sauce thick enough to coat the back of your spoon.

And when it’s done…

smother it over every. single. piece. of. pork. loin.

Mmm…how divine does that plate of food look?!

You MUST try this dish tonight! It’s comfort food at it’s best!

Maple Brown Sugar Pork Loin