Justin and Christine's Hurricane Pork

Justin and Christine's Hurricane Pork

CandiedChristine 0

"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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8 h 10 m servings 223 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.



Interesting blend of flavors. I forgot to season with salt and pepper so did that on our plates and yes it did need the extra seasoning. We were not fans of the baby carrots in this.