Slow Cooker Maple Dijon Pork Tenderloin

Ingredients

For the Pork

• 2 pork tenderloins (about 1-1.5 pounds each)
• 1 tablespoon olive oil
• Salt and black pepper to taste

For the Maple Dijon Sauce

• 1/3 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard
• 3 cloves garlic, minced
• 2 tablespoons apple cider vinegar
• 2 tablespoons soy sauce
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper

Instructions

1. Prepare the Sauce:
   • In a bowl, whisk together maple syrup, both mustards, minced garlic, apple cider vinegar, soy sauce, rosemary, thyme, and pepper
   • Reserve 1/2 cup of sauce for serving
2. Prepare the Pork:
   • Pat pork tenderloins dry with paper towels
   • Season generously with salt and pepper
   • Heat olive oil in a large skillet over medium-high heat
   • Sear tenderloins on all sides until golden brown (about 2-3 minutes per side)
3. Slow Cooker:
   • Place seared tenderloins in slow cooker
   • Pour remaining sauce mixture over the pork
   • Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours
   • Internal temperature should reach 145°F (63°C)
4. Finish:
   • Remove pork from slow cooker and let rest for 5-10 minutes
   • Slice against the grain
   • Warm reserved sauce and serve over sliced pork

Tips

• Don’t skip the searing step – it adds flavor and color
• Use real maple syrup, not pancake syrup
• Don’t overcook – pork tenderloin can dry out quickly
• For extra sauce, double the sauce ingredients
• Add sliced onions to the bottom of the slow cooker for extra flavor

Storage

• Refrigerate leftovers for up to 3 days
• Freeze for up to 2 months
• Store extra sauce separately
• Reheat gently to avoid drying out

Serving Suggestions

• Serve with roasted potatoes
• Add steamed green vegetables
• Garnish with fresh herbs
• Drizzle with warmed reserved sauce
• Pairs well with wild rice or mashed potatoes

Would you like any modifications to make it spicier or sweeter, or have questions about any of the steps?