Name: Justin and Christine's Hurricane Pork recipe
Ingredients: 3 tablespoons butter;3 tablespoons maple syrup;2 teaspoons curry powder;2 teaspoons ground mustard;2 cups ginger ale, divided;1 pound pork tenderloin;1 (16 ounce) package baby carrots;salt and ground black pepper to taste

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Ingredients

3 tablespoons butter 3 tablespoons maple syrup 2 teaspoons curry powder 2 teaspoons ground mustard 2 cups ginger ale, divided 1 pound pork tenderloin 1 (16 ounce) package baby carrots salt and ground black pepper to taste

Nutrition Info

223.2 calories carbohydrate: 20.6 g cholesterol: 57.3 mg fat: 9.2 g fiber: 2.4 g protein: 14.5 g saturatedFat: 4.7 g servingSize: - sodium: 139.5 mg sugar: 16.6 g transFat: : - unsaturatedFat: : -

Directions

Melt butter in a small saucepan over medium-low heat, stir maple syrup, curry powder, and ground mustard into butter until smooth. Pour 1/4 cup ginger ale into butter mixture. Reduce heat to low and simmer for 2 minutes.
Place pork tenderloin into a slow cooker and spread carrots over pork, pour remaining ginger ale over meat and carrots. Pour the butter syrup over the top.
Cover and cook on Low for 8 hours. Season with salt and black pepper.

Recipe Yield

6 servings

Recipe Note

My husband and I came up with an easy (and tasty) slow cooker meal in preparation for Hurricane Sandy. It has an eclectic blend of curry, maple syrup, and ground mustard to create a mouth-watering dish! Serve with white or curried rice.

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