Slow Cooker Maple Pork Tenderloin is a simple weeknight dinner that is perfectly tender and packed with a sweet and slightly spicy sauce. With just a few minutes of prep time, this dinner is a fantastic choice to serve to company or for a busy night!
I absolutely love the simplicity of this dish. And I must tell you how it came to fruition. I hadn’t exactly planned this one well in advance as a blog dinner recipe; quite the opposite. I needed to use the crockpot one night last week with our busy fall schedule, and didn’t even have time to run to the store. I kind of threw together some ingredients I knew would work well together, and happened to notice a bag full of jalapeño peppers that needed to be used. Those were added too although I was a little unsure how it all would turn out! So it’s kind of maple-ish, kind of jalapeño-ish, but full of flavor!
So obviously I was super happy with how it tasted because not only did we lick our plates clean with the sauce, I decided it was definitely being posted on the blog! The jalapeños gave the pork just the right amount of kick, but they are still a subtle flavor compared to the maple syrup and dijon/vinegar sauce. The slow cooker works so well here to really tenderize the pork. It it so tender that it can easily also shred instead of being sliced like you see in the photos. I also sautéed the onions, garlic, and jalapeños with the pork for a just a few minutes before placing in the slow cooker. Just to enhance the flavor!
You can serve this pork tenderloin with a variety of vegetables, salad, or even on top of a bed of rice. My Maple Dijon Roasted Vegetables would pair fabulously alongside this tenderloin!
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Slow Cooker Maple Pork Tenderloin
- 2 tbsp olive oil
- 1/3 cup chopped white onion
- 2 cloves garlic crushed
- 2 jalapeño peppers seeds removed and chopped*
- 2 lbs boneless pork tenderloin
- 1/4 cup maple syrup
- 2 tbsp coconut aminos or Tamari Soy Sauce
- 2 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp arrowroot powder
Heat a large skillet to medium high heat. Once hot, coat with olive oil and add garlic, onion, and jalapeño peppers. Saute for 3-5 minutes.
Add tenderloin and sear on all sides, 2-3 minutes time total. Place tenderloin and veggies into the slow cooker.
In a small bowl mix together maple syrup, coconut aminos (or soy sauce if using), mustard, and vinegar. Pour sauce on top of the tenderloin.
Set your slow cooker to low. Cook for 4-6 hours or until fork tender and cooked through. If using two smaller tenderloins it may cook only 4 hours, if you have one large tenderloin it cook take up to 6 hours.
Place arrowroot starch in a bowl and mix with 2 tbsp water. Pour inside the slow cooker and let thicken for the last 10 minutes of cooking.
Slice or shred the tenderloin and serve immediately with sauce.
*If you would like more spice to this recipe, feel free to keep the seeds in the jalapeño. The spice is mild, but can be enhanced with seeds.
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