Slow Cooker Maple Dijon Pork Tenderloin

This slow cooker maple Dijon pork tenderloin is tender and juicy with a savory-sweet maple Dijon sauce flavored with garlic, rosemary, and balsamic vinegar.

This slow cooker maple Dijon pork tenderloin is an easy yet flavorful main dish that’s perfect for both busy weeknights and special occasions.

The combination of sweet maple syrup and tangy Dijon mustard creates a delicious sauce that complements the tender pork.

It’s a great alternative to traditional turkey or ham for Thanksgiving, Christmas, or Easter dinner, especially when you’re feeding a smaller crowd.

Ingredients

• Pork Tenderloins
• Salt
• Black Pepper
• Pure Maple Syrup
• Dijon Mustard
• Chicken Broth
• Balsamic Vinegar
• Worcestershire Sauce
• Minced Garlic
• Dried Rosemary
• Dried Thyme
• Cornstarch
• Cold Water

How to Make Slow Cooker Pork Tenderloin

• Trim any excess fat and silver skin from the pork tenderloins. Pat them dry. Season all sides with salt and black pepper.
• In a large skillet, add a tablespoon of olive oil over medium-high heat. Brown all sides of the pork, about 2 minutes each side.
• Place the pork tenderloins side by side in the slow cooker.

• In a small bowl, whisk together the maple syrup, Dijon mustard, chicken broth, balsamic vinegar, Worcestershire sauce, garlic, rosemary, and thyme.
• Pour the maple Dijon mixture over the pork tenderloins. Spoon the mixture over the tops.
• Cover and cook on LOW for 2 to 2 ½ hours, or until the thickest part of each pork tenderloin reaches an internal temperature of 145°F. Begin checking the temperature around the 2-hour mark because pork tenderloin can overcook quickly at the end.

• Transfer the pork tenderloins to a cutting board and loosely cover with foil. Let them rest for 5 to 10 minutes before slicing.
• Pour the cooking liquid from the slow cooker into a small saucepan and bring it to a gentle simmer over medium heat.

• Stir together the cornstarch and cold water until smooth. Whisk the slurry into the simmering sauce and cook for 1 to 2 minutes, until the sauce has thickened slightly.
• Slice the pork tenderloins into medallions and spoon the maple Dijon sauce over the top before serving.

Tips

• Check both tenderloins individually. One may be smaller and reach 145°F before the other.
• Do not overcook the pork. Pork tenderloin is very lean and can become dry when cooked much beyond 145°F. The good news is that, even if you overcook it and it’s dry, it will still come apart without a knife!
• Use pure maple syrup. Pure maple syrup gives the sauce real maple flavor without the artificial sweetness of pancake syrup.
• Arrange the tenderloins side by side. Avoid stacking them to cook evenly.
• Let the pork rest before slicing. Resting helps keep the juices inside.
• Thicken the sauce after cooking. The cooking liquid will be fairly thin in the slow cooker but becomes a glossy sauce once simmered with the cornstarch slurry.

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