For the Pork & Rub:
1 (1.5 - 2 lb) pork tenderloin
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme (or ½ tsp rosemary)
½ teaspoon salt
¼ teaspoon black pepper
For the Legendary Sauce:
⅓ cup pure maple syrup
¼ cup Dijon mustard
2 tablespoons soy sauce (or coconut aminos)
2 tablespoons apple cider vinegar
3 cloves garlic, minced
1 tablespoon cornstarch (for thickening at the end)
The Simple, Foolproof Method:
Step 1: The Flavor-Building Sear (Don't Skip This!)
Pat the pork tenderloin completely dry with paper towels. This is crucial for getting a good sear.
Rub the tenderloin all over with the olive oil, then season evenly with the garlic powder, thyme, salt, and pepper.
Heat a skillet over medium-high heat. Sear the pork for 1-2 minutes on all sides, until you have a beautiful golden-brown crust. This step adds a ton of flavor!
Step 2: The Slow Cooker Assembly
Place the seared pork tenderloin into your slow cooker.
In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, apple cider vinegar, and minced garlic.
Pour this sauce mixture over the pork in the slow cooker.
Step 3: The "Set It and Forget It" Magic
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The pork is done when it reaches an internal temperature of 145°F (63°C) at the thickest part. Avoid overcooking!
Step 4: The Glossy, Restaurant-Quality Finish
Once cooked, carefully transfer the pork to a cutting board and tent it loosely with foil. Let it rest for 10 minutes. This allows the juices to redistribute, ensuring every slice is moist.
Pour the remaining liquid from the slow cooker into a small saucepan. In a separate cup, make a "slurry" by mixing the 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth.
Bring the sauce to a simmer and whisk in the cornstarch slurry. Cook for 1-2 minutes, whisking constantly, until the sauce thickens into a rich, glossy glaze.
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Serving Your Masterpiece & Pro-Tips
Slice and Serve: Slice the rested pork tenderloin into ½-inch medallions. Arrange them on a platter and drizzle generously with the reduced maple Dijon glaze.
The Perfect Pairings: This dish is incredibly versatile.
For a Weeknight: Serve with simple roasted potatoes and steamed green beans or broccoli.
For a Fancy Dinner: Pair with creamy mashed potatoes and sautéed asparagus.
For a Healthy Option: Serve over quinoa or brown rice with a side salad.
Pro-Tips for Perfection:
Don't Overcook: This is the most important rule. Use a meat thermometer! Pork tenderloin is best at 145°F.
Double the Sauce: Want extra for drizzling over your sides? Simply double the sauce ingredients.
Creamy Twist: For a richer, creamier sauce, stir in a tablespoon or two of heavy cream or butter after you've thickened it.
FAQ & Delicious Variations
Can I make this without searing?
Yes, you can add the pork directly to the slow cooker. However, searing creates a deeper, more complex flavor through the Maillard reaction and is highly recommended.
What's the best way to store and reheat leftovers?
Store sliced pork and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently in a covered skillet with a splash of water or in the microwave to prevent drying out.
Variation: Apple & Onion Bed: Add a sliced onion and a chopped apple to the bottom of the slow cooker before adding the pork. They will caramelize and add a wonderful sweetness to the sauce.
(Strong, Engaging Conclusion & Call to Action)
This Slow Cooker Maple Dijon Pork Tenderloin is more than a recipe—it's a promise of an easier, more delicious way to cook. It proves that with a little smart prep, you can enjoy a restaurant-quality meal on the busiest of days.
Now we want to hear from you! What's your all-time favorite slow cooker recipe? Do you have a genius trick for keeping pork tender? Share your tips and go-to meals in the comments below—let's build a community of effortless cooks together!
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