Pumpkin Pork Tenderloin {in your Crockpot}

DSC_0090If you’re a food blogger and it’s October you’re obligated to post a recipe that features pumpkin so before October slips away from me, here it is! I love baking with pumpkin but wanted to try something new so I experimented with using it a savory way.  The results were great; this is a recipe that will make your kitchen smell wonderful and will taste as good as it smells. The vinegar and hot peppers balance out the maple syrup and brown sugar to keep the pork from being too sweet.

What to buy (serves 3-4):

  •  2 pounds pork tenderloin
  • 3/4 cup pumpkin puree
  • 1/2 cup apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cinnamon
  • salt and pepper, to taste
  • 3-4 chipotle peppers in adobo sauce

What to do:

  • combine pumpkin, vinegar, brown sugar, maple syrup, mustard, cinnamon, salt, pepper and chipotle peppers in a bowl
  • add pork to slow cooker and spoon pumpkin mixture onto pork,
  • cover and cook for 6-7 hours on low or 3-4 hours on high, cut or shred before serving hot

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