Whenever I see pork tenderloin on sale, I always grab it because it is one of the only pork cuts my daughter really loves. This Slow Cooker Pork Tenderloin with a maple dijon sauce is much more forgiving than a regular pork chop and, true to its name, stays tender when cooked right. Then there is the maple Dijon sauce, which might honestly be my favorite part. It is sweet, tangy, and so good you'll wish you made four times as much just to pour over everything on your plate.
If your slow cooker is working overtime during busy weeks too, try my Crockpot Tortellini, Slow Cooker Italian Beef Sandwich, or Crockpot Taco Soup next. These are the kinds of dinners I keep coming back to when practices take over the afternoon but I still want everyone coming home to an actual meal.
Stephanie’s Tips
• Make sure you are using pork tenderloin and not pork loin. They are completely different cuts and the cooking time is not interchangeable.
• Remove the silver skin before cooking. It does not break down during cooking and can make the pork chewy.
• Do not skip the sear. It creates browning and adds a ton of flavor before the pork goes into the slow cooker.
• Pork tenderloin is lean and does not need to cook all day. Start checking the temperature early.
• Use an instant-read thermometer and remove the pork when it reaches 145°F.
• Let the pork rest for 5 to 10 minutes before slicing so the juices have time to settle back into the meat.
• Cut the pork into thick slices so it stays juicy.
• Spoon plenty of the maple Dijon sauce over the pork when serving.
Equipment
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Slow Cooker Pork Tenderloin ingredients
- Pork tenderloin: Make sure you are buying pork tenderloin, not pork loin. Tenderloin is the smaller, thinner cut and cooks much more quickly.
- Pure maple syrup: Use real maple syrup here. It gives the sauce sweetness without making it taste like pancake syrup.
- Dijon mustard: Balances the maple syrup with a little tang and gives the sauce more depth.
- Apple cider vinegar: A small amount cuts through the sweetness of the maple syrup and brightens the sauce.
- Fresh rosemary: Rosemary works really well with pork and gives the maple Dijon sauce that cozy fall flavor.
- Seasonings: Garlic powder, onion powder, salt, and pepper keep the pork itself flavorful before it ever hits the sauce.
- Chicken broth: Deglazes the skillet so all those browned bits make it into the slow cooker instead of being left behind in the pan.
How to make Slow Cooker Pork Tenderloin
Whisk the maple syrup, Dijon mustard, apple cider vinegar, and fresh rosemary together in the slow cooker.
Remove the silver skin from the pork and season it all over. Sear the pork tenderloins in a hot skillet until browned on all sides. Transfer the pork to the slow cooker and coat it in the maple Dijon sauce.
Pour the chicken broth into the hot skillet and scrape up all the browned bits from the bottom, then pour that into the slow cooker too.
Cover and cook just until the pork reaches an internal temperature of 145°F.
Let it rest before slicing, then spoon that maple Dijon sauce over the top.
What should I serve with Slow Cooker Pork Tenderloin?
- This one is really good over mashed potatoes because they soak up that maple Dijon sauce.
- Serve it with Bacon Wrapped Asparagus, Bacon and Balsamic Brussel Sprouts, or Parmesan Smashed Potatoes would all work too.
FAQs (Because Life’s Too Busy for Guesswork)
Look for the thin, shiny strip of connective tissue running along the outside of the tenderloin.
Slide the tip of a sharp knife underneath one end of the silver skin, then angle the knife slightly upward while carefully slicing along the length of it. Try to remove the silver skin without cutting away too much of the pork underneath.
A paper towel can help you grip the end if it is slippery.
You can technically skip it, but I would not. Searing does not “lock in” moisture, but it does create browning through the Maillard reaction, which adds much deeper flavor and gives the outside of the tenderloin a better texture. It only adds a few minutes, and I think it is worth it for this recipe.
No. This is one of the most important things to know before making this recipe. Pork tenderloin is long, narrow, and very lean. Pork loin is a much larger and thicker cut of meat. This recipe and its cooking times are specifically written for pork tenderloin. Do not substitute pork loin without adjusting the cooking method and time.
Use an instant-read thermometer in the thickest part of the tenderloin. Pork tenderloin is safe to eat when it reaches an internal temperature of 145°F followed by at least a 3-minute rest. The USDA recommends 145°F with a rest period for whole cuts of pork.
No. The pork releases juices while it cooks and condensation also collects in the slow cooker, so the sauce stays fairly loose. Spoon it over the sliced pork when serving. If you want it thicker, transfer the sauce to a small saucepan after removing the pork and simmer it for a few minutes.
I would not. Pork tenderloin is a lean cut and does not benefit from cooking all day like pork shoulder does. Current slow cooker pork tenderloin recipes similarly warn that overcooking can leave this cut dry and stringy. If you need this to cook all day long, I recommend making this with a pork loin instead of pork tenderloin
Substitutions and variations
- Apple cider vinegar: Fresh lemon juice can be used when you are in a pinch. Rice vinegar also works, although it has a slightly milder flavor.
- Fresh rosemary: Use 1 teaspoon dried rosemary in place of the tablespoon of fresh rosemary.
- Olive oil: Avocado oil or grapeseed oil can be used for searing.
- Chicken broth: Chicken stock works just as well. You can also make broth with chicken bouillon and water.
- Maple syrup: I would stick with pure maple syrup for this recipe rather than swapping in pancake syrup because the flavor and sweetness are very different.
How should I store Slow Cooker Pork Tenderloin with Maple Dijon sauce?
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Slow Cooker Pork Tenderloin
Equipment
- Measuring cups and spoons
- Slow cooker
- Knife and cutting board
- Large skillet
Ingredients
- ¼ cup pure maple syrup
- ¼ cup Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh rosemary chopped
- 2-3 pounds pork tenderloins
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- ¼ cup chicken broth
Instructions
- In your crockpot, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and rosemary.
- Remove the silver skin from the pork tenderloins. Season the pork with the garlic powder, onion powder, pepper, and salt.
- Heat the oil in a large skillet over medium heat. Add the pork tenderloins and sear all sides until browned, about 2 to 3 minutes per side. Add the seared pork tenderloins to the crockpot and coat them in the sauce. Deglaze the pan with the chicken broth and add the broth to the slow cooker.
- Cover and cook on high for 2 to 3 hours or on low for 3 to 4 hours, just until the internal temperature reaches 145°F.
- Let the pork tenderloin rest on your cutting board for 5 to 10 minutes. Slice the pork into 1-inch slices and serve with the maple Dijon sauce.
Notes
- Make sure you are using pork tenderloin, not pork loin.
- Remove the silver skin before seasoning the pork.
- Sear the tenderloins on all sides before adding them to the slow cooker for better flavor.
- Deglaze the skillet with chicken broth and add those browned bits to the slow cooker.
- Cook only until the thickest part of the pork reaches 145°F.
- Let the pork rest for 5 to 10 minutes before slicing.
- Pork tenderloin is lean, so avoid leaving it in the slow cooker all day.
- Store leftovers with some of the maple Dijon sauce to help keep the pork moist.
- Dried rosemary can be substituted for fresh using 1 teaspoon dried in place of 1 tablespoon fresh.
