Slow Cooker Maple-Dijon Pork Roast

6 Tbsp. Fresh Thyme organic maple syrup, divided 

4 Tbsp. Fresh Thyme organic Dijon mustard, divided 

3 tsp. Lawry’s salt-free seasoned pepper, divided  

1 tsp. Fresh Thyme garlic powder 

½ tsp. Fresh Thyme onion powder 

2 (1 lb.) pork tenderloins 

1 cup low-sodium beef broth  

5 Tbsp. Fresh Thyme extra virgin olive oil 

2 Tbsp. Fresh Thyme white wine vinegar 

1. In a small bowl, whisk together 3 Tbsp. maple syrup, 2 Tbsp. Dijon, 2 tsp. seasoned pepper, garlic powder, and onion powder; set aside. 
2. Pat tenderloins dry with paper towels. Brush mustard mixture onto pork. Let stand at room temperature for 20 minutes.
3. Transfer pork to a 4- to-6 qt. slow cooker. Pour broth over pork. Cover and cook on low for 1¾ to 2 hours or until pork reaches 145°F. Transfer pork tenderloins to a cutting board; loosely cover with foil and let rest for 10 minutes. Discard cooking liquid.
4. Meanwhile, for the dressing, in a small bowl, whisk together olive oil, vinegar, and remaining 3 Tbsp. maple syrup, 2 Tbsp. mustard, and 1 tsp. seasoned pepper. Refrigerate until ready to serve.
5. To serve, slice pork. Add pork to 6 individual grain bowls with desired toppers and drizzle with remaining dressing.  

Each serving (pork only) contains: 350 calories, 16 g fat, 3.5 g saturated fat, 0 g trans fat, 90 mg cholesterol, 340 mg sodium, 14 g carbohydrates, 0 g fiber, 12 g sugar, 33 g protein. Daily values: 2% vitamin D, 2% calcium, 8% iron, 15% potassium.