Slow Cooker Maple and Brown Sugar Pork Tenderloin

What a week!!!
Last weekend, all six sisters went to a large blog conference in Las Vegas where over 3,000 bloggers were in attendance. We publicly launched our new site, My Recipe Magic, and had an AMAZING response! Hundreds of people signed up to share their recipes on the site and we are so excited to be able to make it available to everyone! After 3 exhausting days of networking and presenting, we headed back home to Utah, only to be POUNDED with a huge snowstorm that left over 2 feet of snow!!! It has been INSANE!
Needless to say, we have been completely snowed in. There was no way that I was going to make it to a grocery store, so I dug through the freezer and found some pork tenderloins that I had been saving for a special occasion. Well, it’s doesn’t get any more special than a snow day!
This smelled absolutely amazing while it cooked and my family gobbled it up so fast. I promise that your family will love it too!
Slow Cooker Maple and Brown Sugar Pork Tenderloin

2 lbs pork tenderloin (I used 2 that were about 1 pound each)
salt and pepper to taste
1 clove garlic, minced
1/4 cup maple syrup (use only 2 tablespoons if you are using pure maple syrup)
4 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon balsamic vinegar (or cider vinegar works too)
1/2 teaspoon dried leaf thyme, crumbled
1 tablespoon cornstarch
1 tablespoon cold water

Sprinkle tenderloins lightly with salt and pepper. Place pork in a slow cooker sprayed with non-stick cooking spray. Combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup; pour over the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 to 4 hours.

Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

I served this pork with my Mom’s Cheesy Potatoes.
Recipe slightly adapted from What’s Cookin’, Chicago?
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  1. stacy says

    I made this today with just a couple slight variations: I browned my tenderloin after coating it in some spices and also added apple juice to the sauce ingredients before pouring over my tenderloin. It was delicious! Thanks for the recipe!

  2. liz says

    added 1/2 tsp rosemary and extra garlic (like my husband and I always do) – delicious! our tenderloin must have been smaller than I realized. came in a pack of two, probably 1 pound each. was done after about 4 hours on low. glad I checked the temperature!

  3. Rachel says

    I’m a little confused about pork tenderloin. Is it better to cook it long and slow(6-8 hrs) or high and fast(1hr)??? Different sites say different things. I love the idea of just throwing it all into a crock pot, but I’m a little worried about it being all dried out. Could you help me???

  4. Sheri says

    I made this for supper and it was yummy! I used frozen pork tenderlion and drop it in the crockpot then pour the rest. The crockpot did the cooking for 9 hours. Tenderlion was so soft and moist!

  5. Mary says

    I tried this recipe yesterday, and it was SUPER dry :( I cooked it on low for 8 hrs- I had it going while I was away at work as meetings so I couldn’t check the temperature. What should I do next time to make it moist? Add water or apple juice? It would’ve been really good if the meat had even juicy!! I may have put the fattier side down so I will turn it around next time…

  6. Cara says

    Just curious-Are you going with the new 145 degree temp for pork with the 8 hours on low? I’m planning on using the temp gauge so I don’t overcook. Would you agree with that? Thank you!

  7. Robin C says

    I made this yesterday for dinner. I used maple balsamic vinegar instead of plain balsamic. Everyone LOVED the flavor and it was ‘fall apart’ tender. Thanks for sharing the recipe. I have already forwarded your recipe/site to several friends.

  8. Michelle Bradford says

    I made this to the T. Prepped it the night before and tossed it in turned it on low and left for the day for work…I came home and it was burnt to a crisp! What did I do wrong? I’m such a good cook this really made me sad :-(

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