I love this time of year. Cooler weather. Pumpkins. Football. Family get togethers. And turkey and dressing season.
For as long as I can remember I have loved turkey and dressing. As in, whenever I see a church festival has a turkey and dressing plate sale going on, I will gladly buy tickets. You would think I would get tired of this meal, but I don’t.
This year I wanted to try something different so I made some tenderloins in the slow cooker. Any time I can put maple syrup on something, you can bet I’m going to go for it. And let me just tell you, these flavors together were a hit.
My nephew Jacob said that “this (waving hand around the plate) was AMAZING.” Yes, he’s one of my little taste testers.
This is something we can have any time of the year and it doesn’t have to be a special occasion. In fact, I’ve made it a couple of times now and it has become a family favorite.
Slow Cooker Maple Glazed Turkey Breast Tenderloins
1/2 c Maple syrup
3 Tbsp light Brown sugar
3 Tbsp Honey
3 Tbsp Dijon mustard
2 Tbsp ketchup
1/4 tsp salt
1/4 tsp black pepper
1 pkg (1.875 lbs) Turkey breast tenderloins (see below photo for exact type used)
Turn slow cooker on to high setting.
In a small mixing bowl, combine all ingredients, except turkey breast tenderloins, and whisk until thoroughly combined.
Place turkey breast tenderloins in your slow cooker. Pour maple glaze mixture over tenderloins.
Cook for 3-4 hours on high setting, turning tenderloins several times to ensure they stay moist.
Cook until internal temperature reaches 165 degrees.