Lol...I have grape jam :) I really don't like cooked fruit or many jellies/jams/preserves. I know that they really compliment pork, but I've never been a big fan of sweeet stuff besides chocolate :) I did find Weed's recipe earlier, made it, and it is fabulous!!! Thanks so much!! Christy PORK TENDERLOIN WITH MAPLE GLAZE -- Weed 3 12- to 14-ounce pork tenderloins, cut in half 2 Tbl crumbled dried sage leaves or rubbed sage 2 Tbl crushed garlic Oil to moisten sage/garlic Salt, pepper 2 Tbl. Oil 2 Tbl Butter + 1 more for shallots 1 cup pure maple syrup + ¼ cup to finish sauce ¾ cup apple cider vinegar + ¼ cup to deglaze pan 2 Tbl. Dijon mustard ½ cup shallots, finely diced Mix sage and garlic, add a little oil to moisten. Rub all over tenderloins, sprinkle on salt and pepper and let sit one hour. Mix 1 cup maple syrup, ¾ cup apple cider vinegar and the Dijon and set aside. Melt butter and oil in a deep pan or pot over medium-high heat until hot and bubbling. Add pork tenderloins and cook, turning to brown on all sides. The garlic and butter will start burning and sticking to the bottom of the pan  that is ok and will make the sauce delicious. Pork will be very dark too, and almost crispy on the outside. Cook pork until internal temperature reaches 140. (pork will be med-rare, it will cook further as it rests and in the last step.) Remove pork from pan, put on a platter and cover loosely with foil. Keeping the heat on med-high, add the shallots to the pan along with another tablespoon of butter. Saute shallots, stirring constantly, until they are limp and taking on a bronze color, about 3 minutes. If they start to burn before they go limp, lower heat, but bring it back up for the next step. Deglaze the pan with ¼ cup apple cider vinegar, scraping up as much of the burnt stuff on the bottom of the pan as possible. Add the maple syrup/vinegar/Dijon mix to pan. Lower heat to a lively simmer and cook until sauce thickens. Keep digging around on the bottom to get even more of the burnt stuff. Sauce will be very dark, almost black, from the goodies on the bottom of the pan. When sauce is desired consistency, add ¼ cup more maple syrup and return pork and any accumulated juices to pan. Heat the pork through in the simmering sauce. Do not overcook pork  inside should be nicely pink, like a med-well steak. I just cut it open and peek :) Put one piece of pork on each plate and cover with sauce. Serve with white or brown rice and smother that with the sauce too. Bon Appétit October 2000 (with changes and additions by weed!)

Thank you jasdip. I figured the cut you used was a shoulder. I think the marinade would work on the cut I have in my freezer, but I won't do well in a slow cooker. Chase - there are people who lurk and don't have much experience. I asked so jasdip could clarify to those that don't understand that different cuts respond to different cooking methods. Chase you wrote: "jasdip, not to worry. Most on this forum can figure out the cut and the size based on your recipe." Yes Chase I agree with you in part - but there are always newcomers and inexperienced people who visit also. And there may be people who don't know how to cook at all. It is a public forum and open to anyone who cares to join. A comment like that might intimidate an inexperienced newcomer. Teresa

Chiming in to agree with Linda -- regular pork chops will be tough as shoe leather in the crockpot. Use pork shoulder or country-style ribs (which I believe is shoulder or butt that has been cut up)... As for recipes, I'm sorry I don't have much to add... I've occasionally done pork shoulder in the crockpot, but I've typically liked it much better when I did it low and slow in the oven... Emily

You don't say if this is for a dessert sauce or to be served with meat of some type. You may be able to take the sauce ingredients in this recipe, double or triple them and cook in a slow cooker. You also do not say if the sauce is too be served over/with a dessert or if you want to can or freeze the sauce. We need more information in order to help you. Here is a link that might be useful: Cornish Hen with Cherry Sauce recipe