Can I add vegetables to the crockpot with the pork?

Yes, baby potatoes and carrots work perfectly in your slow cooker alongside the pork tenderloin. Add them at the start for the full 6-8 hours on low. Delicate vegetables like green beans should go in during the last 30 minutes . Cut carrots into 2-inch pieces so everything cooks evenly.

Can I use a different cut of pork?

Pork loin works with the same maple syrup and Dijon mustard glaze, but it's leaner, so stick to 6 hours on low maximum. Pork shoulder has more fat and can handle up to 10 hours . Boneless pork chops only need 4 hours on low since they're thinner and cook faster than tenderloin.

Can I make this with a different protein?

Chicken thighs are my favorite alternative, same cooking time, same maple dijon glaze. Chicken breasts dry out faster, so check at 4 hours . The combination of soy sauce, apple cider vinegar, and thyme works beautifully with poultry. I haven't personally tested this recipe with beef cuts, so I'd recommend sticking to pork or chicken for guaranteed results.

How do I know when the pork is done?

Check the internal temperature with a meat thermometer; you're looking for 145°F at the thickest part of the pork tenderloin. Let it rest for 5 minutes before slicing so the juices redistribute. The center should be slightly pink, which is perfectly safe and keeps the meat juicy rather than dry.

Crockpot Dijon Maple Pork Tenderloin: 10 Minutes Prep

Description

This Slow Cooker Maple Dijon Pork Tenderloin cooks low and slow in a sweet and savory glaze made with real maple syrup, Dijon mustard, garlic, and soy sauce. Tender baby potatoes and carrots cook alongside the pork for a complete, hearty dinner with just 10 minutes of prep.

Ingredients

Scale

2 lb pork tenderloin (about 900g)

1 tsp salt

1/2 tsp black pepper

2 tsp dried thyme, divided (1 tsp for pork, 1 tsp for sauce)

3 tbsp pure maple syrup (not pancake syrup)

2-3 tbsp Dijon mustard or grainy mustard

1/4 cup soy sauce

1 tbsp apple cider vinegar

2-4 garlic cloves, minced

1/2 cup chicken broth or dry white wine

1 lb baby potatoes (halved if large)

3-4 carrots, cut into 2-inch pieces

1/2 red onion, quartered

1 cup fresh green beans (add in last 30 minutes)

1 tbsp tapioca starch (for thickening, optional)

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Instructions

1. Pat the pork tenderloin dry with paper towels and trim any silver skin with a sharp knife.

2. Season both sides with salt, pepper, and 1 teaspoon dried thyme.

3. For deeper flavor, sear in a hot skillet for 2-3 minutes per side until golden brown (optional).

4. Whisk maple syrup, Dijon mustard, and soy sauce in a medium bowl until smooth.

5. Add apple cider vinegar, minced garlic, and remaining 1 teaspoon dried thyme. Stir in chicken broth.

6. Place baby potatoes, carrots, and red onion in the bottom of the slow cooker.

7. Set the seasoned pork on top and pour the sauce evenly over everything.

8. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

9. Add green beans during the last 30 minutes of cooking if using.

10. Pork is done when it reaches 145°F (63°C) internally and vegetables are fork-tender.

11. Remove pork from slow cooker and let rest for 5 minutes before slicing.

12. Transfer cooking liquid to a saucepan and whisk in tapioca starch until dissolved. Simmer until thickened, then spoon over sliced pork before serving.

Notes

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat at 300°F (150°C) for about 15 minutes.

Let pork sit at room temperature for 15-20 minutes before cooking for more even heat distribution.

Use grainy mustard instead of smooth Dijon for added texture.

Avoid lifting the lid during cooking, each peek releases heat and can extend cooking time.

Searing the pork before slow cooking is optional but adds richer caramelized flavor.

Prep Time: 10 min
Cook Time: 6 hours
Category: Dinner, Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 524 kcal
Sugar: 9 g
Sodium: 1025 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 64 g
Cholesterol: 160 mg