Slow Cooker Maple Dijon Pork Tenderloin

you know, some nights just call for something that feels like you’ve fussed all day — but you haven’t. This pork tenderloin is exactly that kind of supper.

I can’t tell you how many chilly evenings I’ve come home, arms full of groceries or maybe just cranky from Midwest traffic, only to remember oh right, dinner’s been making itself all day. That’s a small miracle if you ask me.

And the smell? Let’s just say it’ll have your family wandering into the kitchen asking “Is it ready yet?” — more than once.

Why You’ll Love This One

• Sweet maple syrup plus tangy mustard — trust me, it works.

• Just toss it all in the slow cooker — no searing, no babysitting.

• Tender, juicy pork every time, no drama.

• Goes with pretty much anything you’ve got in the pantry.

• Tastes like you planned ahead (even if you kinda didn’t).

Here’s What You’ll Need

• 2 pork tenderloins (about 1.5 pounds total — mine usually come two in a pack)

• 1/2 cup real maple syrup — the dark, good stuff if you’ve got it.

• 1/4 cup Dijon mustard — I’ve used grainy, smooth, whatever’s on hand.

• 2 tablespoons soy sauce

• 1 tablespoon apple cider vinegar

• 2 cloves garlic, minced — I always add an extra clove if I’m feeling wild.

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

A quick note: If you’re out of maple syrup, a good local honey works just fine. I’ve done it. No one complained.

Directions (Nothing Fancy, I Promise)

1. Plop the pork in the pot.
No need to brown it first — just nestle those tenderloins right in the slow cooker.

2. Make the sauce.
In a little bowl, whisk together maple syrup, Dijon, soy sauce, vinegar, garlic, salt, and pepper. Nothing fancy — just give it a good stir.

3. Pour and cover.
Pour that sauce all over the pork. Spoon it around so everything’s tucked in nice and cozy.

4. Walk away.
Put the lid on, set it to low, and get on with your day. 6-8 hours later, you’ll be glad you did.

5. Slice and spoon.
When it’s done, take the pork out and let it rest for a few minutes (just so the juices stay put). Slice it up and spoon that sauce all over the top. Don’t be shy — that’s the good part.

What To Serve With It

Oh, you’ve got choices. At my house, it usually goes like this:

• Big heap of mashed potatoes — because that sauce needs a soft landing.

• Roasted carrots or green beans. Sometimes both if I’m feeling balanced.

• Steamed rice if I’m feeling lazy.

• Crusty bread — non-negotiable. I mean it.

Stashing Leftovers

This pork holds up well if you don’t polish it off the first night:

• Fridge: Pop leftovers in a covered container for up to 3 days.

• Reheat: Microwave works fine — splash a little sauce on top first so it doesn’t dry out.

• Freezer: Yep, you can freeze it for a couple months. Thaw overnight, warm gently, dinner’s ready again.

A Few Little Twists

• Like a bit of heat? Stir in a teaspoon of crushed red pepper flakes when you mix the sauce.

• Want the sauce thicker? Take the pork out when it’s done and simmer the sauce on the stove a few minutes.

• Feeling herby? Add a teaspoon of dried thyme or rosemary.

• No maple syrup? Use honey — it’s a different kind of sweet but still so good.

Let’s Wrap This Up

So there you have it — my trusty Slow Cooker Maple Dijon Pork Tenderloin. It’s the kind of meal that makes you look like you really tried when all you did was plug in the slow cooker and get on with your day.

If you make this one — and I really hope you do — come back and tell me how it went. Did you try the spicy version? Serve it with something fun? Drop a comment or just say hi — I love swapping kitchen stories with you all.

Stay warm, feed your people, and don’t forget the bread. Trust me.