Sugar Glazed Pork Tenderloin With Parmesan Potato Wedges

Sugar Glazed Pork Tenderloin With Parmesan Potato Wedges


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Serve up an impressive meal with minimal effort and try this slow-cooked pork tenderloin! Take it to the next level and include these simple garlic-parmesan potato wedges.

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Time needed

20 min preparation + 7 hour cooking

Serving Size / Yield

8 servings


  • 2 lb. pork tenderloin
  • salt and pepper to taste
  • 2 cloves garlic, minced
  • 2 T. maple syrup
  • 4 T. Dijon mustard
  • 2 T. honey
  • 2 T. brown sugar
  • 1 T. white balsamic vinegar
  • 1/2 tsp. dried thyme
  • 1 T. cornstarch
  • 1 T. cold water
  • 4 potatoes, cut into wedges
  • 2 tsp. canola oil
  • 1/2 C. grated Parmesan cheese
  • 1 tsp. dried basil
  • 1 tsp. seasoning salt
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. pepper

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In a medium bowl, combine garlic, mustard, honey, brown sugar, vinegar, thyme, and maple syrup. Place tenderloin and crockpot and cover with mixture. Cook on low for seven hours. In the last hour of cooking, begin prepping potatoes. Preheat your oven to 350°F and spray the inside of a baking dish with cooking spray. Combine Parmesan, basil, seasoning salt, onion powder, garlic powder, and pepper in a bowl. In another bowl, add potato wedges and drizzle with oil. Sprinkle with Parmesan mixture and toss to coat. Put potatoes in prepared baking dish and bake for 55 minutes. Leave oven on warming setting until roast is done. Remove pork and cover to keep warm. Pour juices in a medium saucepan and bring to a boil. Reduce heat and simmer for eight minutes. Combine cornstarch with water and add to sauce mixture. Stir until thick. Slice tenderloin and drizzle with brown sugar gravy. Serve with potatoes.

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