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! This recipe is so easy to make.  The slow cooker does all of the work.  I served this pork with my Mom’s Cheesy Potatoes.

Serves: 6

Slow Cooker Maple and Brown Sugar Pork Tenderloin

10 minPrep Time

7 hrCook Time

7 hr, 10 Total Time

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  • 2 pounds pork tenderloin
  • salt and pepper to taste
  • 1/4 cup maple syrup (cut in half if using pure maple syrup)
  • 1 teaspoon minced garlic
  • 4 Tablespoons Dijon mustard
  • 2 Tablespoons honey
  • 2 Tablespoons brown sugar
  • 1 Tablespoon cider vinegar
  • 1/2 teaspoon dried thyme (crumbled)
  • 1 Tablespoon cornstarch
  • 1 Tablespoon cold water


  1. Sprinkle tenderloins lightly with salt and pepper.
  2. Place pork in a slow cooker sprayed with non-stick cooking spray.
  3. Combine syrup, garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour over the pork.
  4. Turn pork to coat thoroughly.
  5. Cover and cook on LOW for 7 to 8 hours, or on HIGH for 3 to 4 hours.
  6. Remove pork to a plate and cover with foil to keep warm.
  7. Pour the juices into a saucepan and bring to a boil over medium heat.
  8. Simmer for 5 minutes.
  9. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer.
  10. Slice the pork and serve with the thickened juices.


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42 Responses to “Slow Cooker Maple and Brown Sugar Pork Tenderloin”

  1. 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!
  2. 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
    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. 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...
  5. Robin C
    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.
  6. Laura K
    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.

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