Slow Cooker Maple Dijon Pork Tenderloin

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Slow Cooker Maple Dijon Pork Tenderloin

Prep time: 10 mins | Cook time: 3–4 hours (Low) | Servings: 4

Ingredients

  • Pork: 2 lb (approx. 1 kg) pork tenderloin

  • Sweetener: 1/2 cup pure maple syrup (grade A preferred)

  • Tang: 1/4 cup Dijon mustard

  • Acidity: 2 tbsp apple cider vinegar

  • Aromatics: 3 cloves garlic, minced

  • Seasoning: 1 tsp dried rosemary, 1/2 tsp salt, 1/2 tsp black pepper

  • Thickener: 1 tbsp cornstarch mixed with 1 tbsp cold water (optional)

Instructions

  1. Prep the Pork: Pat the tenderloin dry with paper towels. Season all over with salt and pepper.

  2. Make the Sauce: In a small bowl, whisk together the maple syrup, Dijon mustard, vinegar, garlic, and rosemary.

  3. Slow Cook: Place the pork in the slow cooker. Pour the sauce over the meat, ensuring it’s well-coated.

  4. Heat: Cover and cook on LOW for 3 to 4 hours. Check at the 3-hour mark; pork tenderloin is lean and can dry out if cooked for 8+ hours.

  5. Glaze (Optional): Remove the pork to a cutting board to rest. Pour the liquid from the slow cooker into a saucepan. Whisk in the cornstarch slurry and simmer over medium heat until thickened into a rich gravy.

  6. Serve: Slice the pork into 1-inch medallions and drizzle generously with the sauce.

Tips for Success

  • Don’t Overcook: Unlike pork shoulder, tenderloin is very lean. If you cook it on “High” or leave it for 8 hours, it will become tough rather than “fall-apart” tender.

  • The Sear: For extra flavor, sear the pork in a hot skillet with a tablespoon of oil for 2 minutes per side before putting it in the slow cooker.

  • Resting is Key: Let the meat rest for at least 5–10 minutes before slicing to keep the juices inside.

Nutritional Info (Per Serving)

  • Calories: 310 kcal

  • Protein: 34g

  • Fat: 6g

  • Carbs: 28g

  • Sodium: 480mg

Health Benefits

  • Lean Protein: Pork tenderloin is as lean as skinless chicken breast, making it excellent for muscle repair.

  • Anti-inflammatory: Garlic and rosemary provide antioxidants that help combat oxidative stress.

  • Lower Refined Sugar: Using pure maple syrup provides trace minerals like manganese and zinc compared to processed white sugar.

Q&A

Q: Can I use pork loin instead of tenderloin? A: Yes, but keep in mind a pork loin is much larger and thicker. It will likely need 5–6 hours on low.

Q: Can I use honey instead of maple syrup? A: Absolutely. It will be slightly sweeter and thicker, but the flavor profile remains excellent.

Q: Is this gluten-free? A: Usually, yes! Just double-check your Dijon mustard label to ensure no wheat-based thickeners were used.

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