We’ve made this recipe for years, and it makes perfectly tender, sweet pork every time – whether it’s in the slow cooker or the Instant Pot. If you’re nervous about it drying out, because different slow cookers can cook at different times, the key is to cook the pork until it reaches 145°F. If it’s your first time making this, watch it closely so it doesn’t overcook.
What readers say: “I made this for supper and it was yummy! I used frozen pork tenderloin and drop it in the crockpot then pour the rest. The crockpot did the cooking for 9 hours. Tenderloin was so soft and moist!” – Sheri
Ingredient notes and substitutions for Maple and Brown Sugar Tenderloin.
- Chicken broth: necessary if you’re making this recipe in the Instant Pot so it can come to pressure. The chicken broth adds a little extra flavor, but you could use beef broth, too. v
- Pork tenderloin: this recipe calls for tenderloin, which usually comes in a pack of two. They are generally about ½ pound – 1 pound each. They are tender, but can cook quicker, too. If you are using a pork loin, those are a lot bigger and around 4 pounds. You can substitute one of those in this recipe. Be sure to adjust the cook time accordingly so it reaches 145°F.
- Maple syrup: this adds a bit of sweetness. If you’re using pure maple syrup, you can use about half of the amount that the recipe calls for.
- Dijon Mustard: this adds a bit of “tanginess” to the recipe as some readers have enjoyed. If you’re not a big fan of Dijon, you can swap it out for mayonnaise and a pinch of ground mustard for a milder flavor.
- Honey, brown sugar, cider vinegar: these are added as part of the sauce for flavor and to add moisture while it cooks. You don’t need to add extra liquid because these, with the mustard and maple syrup will be enough.
- Cornstarch: we use this as a thickener to make the gravy after the tenderloin is done cooking. If you don’t have cornstarch, you can thicken the gravy with a little flour, instead.
Equipment Needed
- Meat thermometer: to ensure success and avoid overcooking, use a meat thermometer to make sure you don’t overcook the pork. It should reach an internal temperature of 145°F.
- Non-stick cooking spray: for the slow cooker version, this will help keep the pork from sticking to the bottom of the slow cooker.
- Slow Cooker: the size of the crockpot you use is important. Too big, and it will cook too quickly and may burn at the edges or too small and it will not cook evenly. As our reader Laura K noted, the crockpot should be ½ to ⅔ of the way full, so choose a size that is appropriate for the size of your pork tenderloin. If using 2 pounds or smaller, a 4 quart slow cooker will be sufficient.
- Instant Pot: We generally recommend a 6 quart and the Instant Pot Duo is one of our favorites.
How to Make Our Maple and Brown Sugar Pork Tenderloin Recipe
This recipe is written for sliced pork tenderloin and a sweet, maple and brown sugar sauce. If you prefer shredded-style pork, please see the keep warm note in the Instant Pot section.
Instant Pot Instructions
- Pour chicken broth or beef broth into the bottom of the Instant Pot.
- Season pork tenderloin with salt and pepper. Place in the bottom of the Instant Pot.
- In a small bowl, combine syrup, garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour over the pork.
- Seal the lid and set timer for 5 minutes. If you want the meat to be more fall-apart and “shreddable”, let it sit on the “keep warm” setting for a couple of hours after it is finished and it will literally fall apart. If you want your meat to be sliced, let the pressure release naturally for about 20 minutes, and check for an internal temperature of 145°F, then remove pork to a plate and cover with foil to keep warm and let it rest.
- To make the gravy once the pork has been removed from the Instant Pot, press the SAUTE button and bring liquid in the Instant Pot to a boil. Simmer for 5 minutes. In a small bowl, mix together cornstarch and cold water, then whisk into liquid left in Instant Pot. Cook for 1 minute longer or until liquid has thickened up. Serve over sliced or shredded pork.
Slow Cooker Instructions
You may be wondering if you should sear the pork tenderloin first. This recipe is designed for an easy dump-and-go method and does not require searing before slow cooking. However, if you want to add extra flavor, you can sear it for 1-2 minutes per side before adding it to the slow cooker.
- Season tenderloin with salt and pepper, then place in a slow cooker with nonstick cooking spray.
- Pour prepared sauce over the pork, turning to coat the pork entirely.
- Cover and cook on low for 7-8 hours or high for 3-4. These numbers may need to be adjusted depending on how hot your slow cooker runs or how full your slow cooker is (see equipment note). Adjust accordingly, and for best results, cook until pork reaches 145°F. Do not let it sit on the “keep warm” setting unless you prefer a shredded, not sliced, pork tenderloin.
- After the pork finishes cooking, transfer to a plate and cover with foil to let it rest while you make a gravy.
- Transfer the juices from the slow cooker to a saucepan and bring to a boil over medium heat, then simmer for 5 minutes. Make a cornstarch slurry, add it to the saucepan and cook for 1 minute longer, then slice the pork and serve with the gravy.
How Long Does Pork Tenderloin Take in the Crock Pot?
Because we don’t want the tenderloin to dry out, start checking around 5-6 hours on low, or 2-3 hours on high, aiming to just reach 145°F without going over. The exact time will vary depending on the shape and size of your tenderloin. As well as the size of your slow cooker and how hot it runs (see note in equipment section for more details).
Keep Warm tip: Use the Keep Warm function only after the pork has reached 145°F and plan to serve within 30–60 minutes. Longer holding can keep cooking the meat and lead to dryness.
Recipe Notes
- No brown sugar? You can make your own! Fresh brown sugar adds some amazing flavor, and if you want to try it, take a look at this simple Brown Sugar recipe from The Kitchn.
- Cut swaps: this recipe calls for pork tenderloin, which is a smaller, leaner cut of pork, but it can be swapped out for pork loin if that is all you have. Just note that pork loin is thicker and firmer and will take longer to cook, but still needs to reach 145°F before consuming. You could also swap out the pork loin for pork chops, but those will cook quicker than the tenderloin, so adjust the time accordingly.
- Make-ahead: Mix the sauce the night before and refrigerate until you’re ready to start cooking, then add pork and sauce to the slow cooker and proceed as usual.
Serving Suggestions
We recommend serving this recipe with our Make-Ahead Mashed Potatoes, Oven Baked Green Beans, or our Mom’s Sweet Potatoes. You can find more classic American recipes here.
Frequently Asked Questions
If you’re making the Instant Pot version, we would recommend adding any vegetables at the end. Add an extra minute of cooking time so they don’t get mushy. For the slow cooker version, you could add heartier vegetables like thick-chopped carrots or potatoes and let them cook alongside your pork tenderloin. If you want to add quicker cooking veggies (like squash or broccoli), add them toward the very end of your cooking until they’re just tender.
Yes, you can overcook pork in the slow cooker on low. If you aren’t sure if your slow cooker runs warm, or your slow cooker is too large for the size of the recipe (see equipment note), you should watch it carefully and check it about an hour before the time frame is done to make sure it does not overcook. Aim to just reach 145°F without going over so your pork does not dry out.
You can leave it on keep warm in the Instant Pot because it has extra amounts of liquid and won’t dry out. It will result in a pork that is shredded, not sliceable.
You can bake this at 400°F for about 25-30 minutes, until the pork has reached an internal temperature of 145°F. How can I store the leftovers? Let the pork cool, then transfer to an airtight container and store in the refrigerator for 3-5 days. You can also freeze this pork with the sauce for 2-3 months in a freezer-safe container. To reheat, add a splash of broth to keep it from drying out in the oven or microwave until it’s heated through.
Enjoy More Delicious Pork Main Dishes
Whether you like your pork cooked in the slow cooker, grill, or Instant Pot, pork is one of the most versatile main dishes. Check out our comprehensive collection of pork main dishes here.
Maple and Brown Sugar Pork Tenderloin Recipe
Ingredients
- ½ cup chicken broth, Instant Pot version only
- 2 pounds pork tenderloin
- salt and pepper , to taste
- ¼ cup maple syrup, (cut in half if using pure maple syrup)
- 1 teaspoon minced garlic
- 4 Tablespoon Dijon Mustard
- 2 Tablespoon honey
- 2 Tablespoon brown sugar
- 1 Tablespoon cider vinegar
- ½ teaspoon dried thyme, crumbled
- 1 Tablespoon cornstarch
- 1 Tablespoon cold water
Equipment
Instructions
Instant Pot Instructions
- Pour chicken broth into the bottom of the Instant Pot.
- Season pork tenderloin with salt and pepper. Place in the bottom of the Instant Pot.
- In a small bowl, combine syrup, garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour over the pork.
- Put your lid on the pot and move the valve to SEALING (not venting). Press the PRESSURE COOK (or MANUAL) button and set timer for 5 minutes.
- When timer is done, let pressure do a NATURAL RELEASE (it will take about 20 minutes, maybe longer).
- We prefer to let the meat sit in the Instant Pot on the "keep warm" setting for a couple of hours and it will literally fall apart, but make sure that you at least let it do a natural release for 20 minutes when it's done cooking.
- Remove pork to a plate and cover with foil to keep warm. Press SAUTE button and bring liquid in the Instant Pot to a boil. Simmer for 5 minutes. In a small bowl, mix together cornstarch and cold water, then whisk into liquid left in Instant Pot. Cook for 1 minute longer or until liquid has thickened up. Slice the pork and serve with the thickened juices.
Slow Cooker Instructions
- Sprinkle tenderloins lightly with salt and pepper.
- Place pork in a slow cooker sprayed with non-stick cooking spray.
- Combine syrup, garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour over the pork.
- Turn pork to coat thoroughly.
- Cover and cook on LOW for 7 to 8 hours, or on HIGH for 3 to 4 hours.
- Remove pork to a plate and cover with foil to keep warm.
- Pour the juices into a saucepan and bring to a boil over medium heat.
- Simmer for 5 minutes.
- Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer.
- Slice the pork and serve with the thickened juices.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
That looks delicious! I’ll be trying it this week 🙂
Amanda
Do you think it would work okay with chicken breasts? It looks so yummy!
I think chicken breast would be delicious! Let us know how it turns out! -The Six Sisters
Could this be prepared the night before as a marinade?
What a fabulous recipe. My husband LOVES pork, and I’m always looking for different ways to make it. Crock pot cooking is my fave. 😉 Thanks so much for linking up at What’s in Your Kitchen Wednesday!
Wow, this looks delicious! I am all about the slow cooker these days. Pinning this and sharing it with my Twitter followers.
Yeah, I think that it could! That would probably be delicious! 🙂
Yum! I want to make this tonight!!!
Do you think this could be frozen uncooked and prepared later?
I think it would work great. May have to give it a little extra time to cook if it wasn’t thawed all the way. Just watch it closely. -The Six Sisters
Just made this and it is awesome. If you’re not sure about trying it, do it! Thanks for the recipe.
Hello!
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!
Can you tell me how many this would feed? There are 14 of us 🙂
It should feed around 4 to 5 people. Depending on their ages, you usually plan on about 1/2 pound per person.
Trying this right now as my first ever slowcooker recipe! I can’t wait till tonight!
I made this tonight – it was amazing! My picky kids even loved it and my son wants to have it every week!! Thank you for the recipe.
Could this be done with pork chops? I have a whole bunch frozen from a good sale.
Just got done making the maple and brown sugar pork tenderloin. That recipe is a keeper! Made homemade yukon gold mashed potatoes. Delicious!
Pork chops should work. May need to reduce the cooking time.
Does the tenderloin need to be thawed first or does it go into crock pot frozen?
We have done it both ways. Just be sure you give it enough cooking time. If you put it in frozen, may take just a little bit longer. Cooking for longer on low makes it very moist!
What could I sub for the mustard? Do not care for that kind! Thanks!
Its really good, great flavor, will make again, super easy.
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!
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???
We are all about long and slow and low setting for moist meat!
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!
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…
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!
Hi Cara, All crock pot vary in temperature on the low and high settings. Most low settings are around 160 to 200. You will be fine on low!
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.
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 🙁
Will this work with a pork roast? If so, how long should I cook it on high in the crock pot? Thanks!
Just follow the same cooking instructions as you would with the pork tenderloin.
Just made this tonight (substituted half white sugar for the brown because we were out) and it was one of the best crock pot pork dishes I’ve ever made! Thank you.
This was so good! The meat was super tender and had a great flavor – the gravy was over the top! I used a 4 pound pork roast, so I doubled the ingredients and I used real maple syrup. I wanted to drink the gravy with a straw – I’m just sayin’.
Have you tried cooking it in a pressure cooker? If so how did it come out?
is there something I could use instead of mustard. I really don’t care for any mustard and can always taste it. My husband says I have a super power in my tastebuds!
I have this in the crock pot now, and it smells wonderful! I can’t wait to taste it.
I just wanted to mention, in response to those whose attempts dried out, that the size of the crock pot you use is very important. If your slow cooker is too big, the contents will cook too quickly and may burn at the edges. If you overfill a smaller cooker, it will take forever to come up to temperature and will not cook evenly. The crock pot should be 1/2 to 2/3 full, so choose a size appropriate for the recipe. I am using a small-ish sized crock pot for this dish, I think it’s about 3 quarts, maybe 3.5.
This looks delicious! I’m excited to try it. Would throwing potatoes and carrots in to the crock pot work?
You can always add in veggies and potatoes.
I was reading through the comments to see if anyone had an instant pot version!
Here is a post we did to help you convert recipes into instant pot recipes. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
I watched this video and had my husband make it for us for dinner last night. It was easy enough for him to do and it turned out great. My only wish is that our home grown pork roast was bigger. Keep up the great work.
This was SO delicious! I found that 8 hrs on low was a bit too long, so I would suggest closer to 7 next time. Also, my gravy didnt thicken in the crock pot, except bottom and sides after 30 min, so would definitely move it to a sauce pan next time. We will be adding this one to our regular dinner rotation!
Quantity how many does this serve?
It’s in the recipe card. It serves 6.
I just got my instant pot this week. I made this recipe. It was delicious. Thank you for the recipe.
We are so glad you liked it. This is one of our favorites.
I made this for dinner tonight and it was delicious! I did use a pork loin roast instead of tenderloins and it came out perfect and practically falling apart out of the slow cooker. Thank you for this excellent recipe.
The tenderloin I have is about 11oz.. how would I go about adjusting the cook time for this?
Check for doneness around the 5 hour mark if cooking on low, or at the 2 hour mark if cooking on high
We love this and eat it shredded on Hawaiian slider buns with cole slaw. Delicious!
This is so delicious and my hubbys favorite! I really love the tanginess” of the sauce!
I am serving 10 people. Can I put three tenderloins in the crockpot? Do I increase the other ingredients?
Yes, if you are doubling the recipe to serve 10, you can add them to the slow cooker (as long as it fits comfortably in the insert, it should be fine). You will also want to increase the other ingredients to make sure there is enough flavor/sauce for all of the tenderloins. Watch the cooking time, as with that much meat it may take longer – you can check it periodically, but make sure that it reaches 145 degrees F before serving.
I tried. It failed. I prepped everything exact and cooked it on low. I used the right size crock pot and an older model to keep from overcooking it, but at 4 hours it was ruined. 179 degrees already and tough. No dinner tonight. It smells good, but that’s it. You absolutely have to closely monitor this recipe for it to work, I suppose. I thought I was. Clearly not.
Recommendations on how to serve leftovers?
You can reheat in the oven (325F) or microwave until just heated through. You can also add a splash of broth as well to help retain the moisture if you’re worried about it drying out