Honey Maple Crock Pot Pork Tenderloin- So tender and flavorful that it practically melts in your mouth. Definitely a keeper!
I don’t share a lot of crock pot recipes. There’s a reason for that. If my entire family doesn’t love, love, love, a crock pot recipe, I don’t post it. Even if I find it on a popular blog and it has been pinned a gabillion times.
I swear I have made some “crock pot” recipes that were never actually tried in a crock pot. I tried one a few weeks ago that said it was adapted from a recipe that cooked in the oven. It was a freezer crock pot meal. I swear they cooked it in the oven, photographed it, and then just posted it with slow cooking instructions. Because although it tasted fine, it looked pretty much like vomit. I told my kids to just close their eyes while they were eating it. They weren’t amused.. 😉
It had potential, so I made it again in the oven, and it turned out just like it was supposed to. Lesson learned. Not all recipes can be successfully adapted for the crock pot. And just because a recipe has been pinned like crazy, it doesn’t mean it actually tastes good.
This pork tenderloin on the other hand, it was a crock pot success. Not only did it look good, it tasted good! If you want to be fancy, you can slice the tenderloin, but I just shredded mine so I wouldn’t have to spend all of dinner cutting up meat for the three year old.
Here are a few other crock pot recipes that my family loves:
Amazing Pot Roast (That Makes Its Own Gravy)
Crock Pot BBQ Pork Ribs
Crock Pot Cafe Rio Pork
Honey Maple Crock Pot Pork Tenderloin
Ingredients
- 2 pound pork tenderloin
- Salt and pepper
- 1 Tbsp oil optional
- 1 clove garlic minced
- ¼ cup maple syrup
- 2 Tbsp honey
- 2 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- ½ tsp dry thyme
Instructions
- Sprinkle all sides of tenderloin with salt and pepper. If desired, brown all sides in a hot skillet with the oil. I like to brown it because it adds great flavor, but if you're in a hurry, you can skip this step.
- Place the pork in a 6- quart slow cooker.
- Combine remaining ingredients in a small bowl. Whisk till well combined, then pour over the pork tenderloin.
- Cover and cook on LOW for 7-9 hours. Shred or slice to serve.
Nutrition
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent right to your inbox! Plus you’ll get new recipes from me every week!
Do you have directions to adapt this for the Instant Pot by chance?
I’ve never made it in the Instant Pot, but I would try cooking it on high pressure for 40 minutes, then letting the pressure release naturally for 20 minutes.
I’m making the maple pork loin, is there a way to thicken the sauce? Right now it’s really thin.
I just served mine with the juice, but if you want to thicken it, you can add some cornstarch. Mix about a tablespoon of cornstarch with a heaping tablespoon of cold water till smooth. Stir it into the juice in a saucepan, and cook and stir over medium high heat till thickened.
Can’t wait to try this recipe! Sounds delish. Thank you for sharing. Do you have any recipes for pressure cooker or instant pot?
Did you use real maple syrup or artificial?
I used real maple syrup, but it’s just a matter of preference for this recipe.
Can I do the same recipe only with thick cut pork tenderloin chops?
I’ve never tried it, but I think they should work just fine.
I don’t have balsamic vinegar…can I use something else in place of that?! 🙂
Thanks 🙂
Krista
You can try substituting 1 Tbsp red wine vinegar + 1 tsp sugar. It won’t taste exactly the same, but it should be close enough. 🙂
Made the pork loin tonight – it was so easy and oh-so-good!! Thanks for sharing the recipe!
Hey! I shared this recipe in a blog post today, hope you don’t mind (I linked back to the article in the “website” line if you would like to see it)
Feel free to share!