Justin and Christine's Hurricane Pork

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.

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

Steps

1. 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.
2. 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.
3. Cover and cook on Low for 8 hours. Season with salt and black pepper.