Slow Cooker Maple Pork Tenderloin

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Slow Cooker Maple Pork Tenderloin is a healthy, comforting meal made with a tasty maple and mustard sauce that's sweet and savory.

239 CAL 12g CARBS 6g FAT 33g PROTEIN

Slow Cooker Pork Tenderloin with an amazing maple syrup and mustard sauce couldn't be easier to make but impressive enough for any special dinners. Serve it with Mashed Cauliflower and Honey Garlic Carrots for a delicious, healthy meal.

Pork tenderloin is one of my favorite things to make in the slow cooker since I find the end product resembles a much fattier cut of pork without so many calories. It also generally erases the worry of cooking a dry tenderloin, which is very easy to do in the oven. I can't tell you how many dry pork tenderloins I made, almost swearing off it forever, because I was cooking it too long or at the wrong temperature.

Slow Cooker Maple Pork Tenderloin on a serving plate with rosemary.

For this slow cooker maple pork tenderloin, maple syrup (the real stuff!) and mustard are used to add tons of flavor and create a lovely sauce that can be spooned over the pork afterward. There's also some soy sauce as the salty element, which adds some umami flavor you wouldn't get with just salt. Make sure to choose a really good mustard, since it is an important flavor in the sauce. I always use whole grain mustard, but a good Dijon or brown mustard would be great as well.

When it comes to side dishes, I like to serve it with crispy roasted Brussels sprouts and carrots. Sometimes I also throw some carrots and potatoes right into the slow cooker as well when I know I won't have time to roast the vegetables later in the day.

Tips for Making this Slow Cooker Maple Pork Tenderloin

  • To add some extra flavor, consider browning the pork in a hot pan before adding it to the slow cooker. This will add a nice brown color to the outside and also deepens the flavor.
  • If you opt to add potatoes to the dish, I recommend Yukon gold potatoes since they will hold up well and have a super creamy texture.
  • Make sure to use real maple syrup for this recipe. It adds so much more flavor than the fake stuff. Also, a good mustard is key.
  • If you are gluten-free, you can use a gluten free soy sauce or coconut aminos in the recipe.
  • Feel free to add some herbs to the dish! Rosemary and thyme both work really well and pair really well with the maple mustard sauce.

Slow Cooker Maple Pork Tenderloin with carrots and brussels sprouts.

Can I add vegetables to the crockpot with the pork?

The short answer is yes, but it will depend on how you like your vegetables cooked. So you can definitely add vegetables to this dish right in the slow cooker but I would only recommend adding vegetables that you don't mind mushy. For example, heartier vegetables like carrots, potatoes, sweet potatoes, or butternut squash would all work. You could also add some cabbage or even apples. However, I wouldn't recommend adding something like broccoli or zucchini since it would end up extremely mushy and those veggies should maintain some bite.

Can I use a different cut of pork?

This recipe will work great with something like a pork loin roast for a more traditional roast pork. You could also use ribs or a shoulder but it most likely will need to cook for 8-10 hours to ensure it is tender.

Can I make this with a different protein?

Absolutely! This would turn out great with chicken thighs. You could also use chicken breasts but would want to cut down the cooking time to 3-4 hours on low to ensure they don't dry out.

Looking for more Healthy Slow Cooker Pork Recipes?

Here are some of the products I used when making this recipe.

  • Slow Cooker: There are so many different slow cookers on the market but I personally use this one that allows me to brown, sear, or saute in the same pan. Plus I find the cooking temperature to be really even and consistent.
  • This is my favorite whole grain mustard. I use it on sandwiches all the time plus in recipes and sauces since it adds so much flavor.
The Recipe
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Slow Cooker Maple Pork Tenderloin

Adapted from
239 CAL 12g CARBS 6g FAT 33g PROTEIN
COOK TIME: 6 Hours
TOTAL TIME: 6 Hours, 10 Min
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  • 2 lbs. lean pork tenderloin
  • 1/4 cup soy sauce
  • 1/4 cup low sodium chicken broth
  • 2 tbsp. whole grain mustard
  • 1 tbsp. olive oil
  • 3 tbsp. maple syrup
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 red onion, sliced thin
  • Salt and pepper

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Mix together the soy sauce, mustard, olive oil, maple syrup, shallot, garlic, and chicken broth.


Add the pork and onions to the slow cooker. Pour marinade over top.


Cook on low for 6 hours. Slice and serve with sauce.

Nutritional Facts
Serving Size: 6 oz.
Amount Per Serving
Calories 239
Calories from Fat 55
% Daily Value *
Total Fat 6g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 98mg
Sodium 760mg
Total Carbohydrate 12g
Dietary Fiber 1g
Sugars 8g
Protein 33g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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On Slow Cooker Maple Pork Tenderloin
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July 11, 2022 - 13:10
Excited to try this! I always seem to buy tenderloin that is around one pound. Would that half the cooking time?
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November 6, 2021 - 11:34
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This is a great recipe and I love that you made suggestions on how to customize it. Mine is in the slow cooker as I write this. I cut up some butternut squash and put that on the bottom. Then the red onion and pork tenderloin, which I had browned in a pan first, on top of that. I then remembered I had a small, tart green apple and thinly sliced that up. I put the apple on top and tucked the pieces all around and down . I had no shallots, so I made your sauce with a small mild onion. For the mustard, I combined grainy with Dijon. And I substituted low-sodium tamari for the soy sauce. I have it cooking on Low and can hardly wait until it's ready! The pork and all the veggies were bought from a farmer's market, direct from the farmer's, so I know it's gonna be good. I had to search a bit for an uncomplicated recipe that I could alter easily to what I had on hand, and was glad to find yours. Thanks!
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