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A closeup of a pork tenderloin sliced and surrounded by cranberries and rosemary.

Slow Cooker Maple Dijon Pork Tenderloin

Tiffany
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. It’s an easy dinner that works especially well for fall, Christmas, or holiday entertaining.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Dishes
Cuisine American
Servings 6 Servings
Calories 281 kcal

Equipment

Ingredients
  

Pork Tenderloin

  • 2 Pork Tenderloins 1 to 1 ¼ pounds each
  • Salt to taste
  • Black Pepper to taste
  • ½ cup Pure Maple Syrup
  • ¼ cup Dijon Mustard
  • ⅓ cup Chicken Broth
  • 1½ tablespoons Balsamic Vinegar
  • 1½ tablespoons Worcestershire Sauce
  • 2 tablespoons Minced Garlic
  • 1½ teaspoons Dried Rosemary
  • ¾ teaspoon Dried Thyme

Gravy Slurry

  • 1½ tablespoons Cornstarch
  • 1½ tablespoons Cold Water

Instructions
 

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.

Gravy Slurry

  • 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.

Nutrition

Calories: 281kcalCarbohydrates: 23gProtein: 32gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 98mgSodium: 256mgPotassium: 732mgFiber: 1gSugar: 17gVitamin A: 20IUVitamin C: 2mgCalcium: 59mgIron: 2mg