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Slow Cooker Pork Tenderloin

Slow Cooker Pork Tenderloin with Maple Dijon Sauce starts with seasoned pork tenderloin seared until golden, then slow-cooked in a sweet and tangy maple Dijon sauce with fresh rosemary. This easy, protein-packed dinner stays tender and is ready in just a few hours.
Servings: 6 people
Author: Stephanie
Print Recipe
Slow Cooker Pork Tenderloin with Maple Dijon Sauce in a slow cooker
Prep Time:10 minutes
Cook Time:3 hours 8 minutes
Rest Time:5 minutes
Total Time:3 hours 23 minutes

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.