Create a flavorful, quick, and easy dinner with this crock pot brown sugar pork tenderloin recipe.
Be sure and scroll down for the video on how to make this delicious dish!
We love pork tenderloin at our house. It is usually my family’s first choice of meat, especially since one of my children is allergic to beef. And one of our favorite pork tender loin recipes is Crock Pot Brown Sugar Pork Tenderloin. Every member of my family is a big fan of this sweet pork dish and I am a fan of making it in my slow cooker!
For this recipe, use two tenderloins. You want to make sure you have about 4lbs of pork.
This brown sugar pork tenderloin has a delicious combination of maple syrup and brown sugar that I love. Not only is the meat sweet, but there is a depth in the flavor from the syrup. I love a little bit of sweet with my meat! Combine that with some dijon mustard, white balsamic vinegar and some dried thyme and you have a delicious meal.
I served this pork with my Parmesan Roasted Potatoes. They are a perfect combination.
If you love brown sugar pork tenderloin, try out these yummy pork tenderloin recipes:
- Fig Glazed Tenderloin
- Pork Tenderloin with Cranberry Apple Sauce
- Grilled Pork Tenderloin with Orange Marmalade
- Balsamic Roast Pork Tenderloin
- Balsamic Honey Pulled Pork Sliders
Crock Pot Brown Sugar Pork Recipe
Crock Pot Brown Sugar Pork Tenderloin
Ingredients
- 2 lbs. pork tenderloin this would be half of a Costco package and half of the package is two tenderloins
- salt and pepper to taste
- 2 cloves garlic minced
- 2 Tbsp real maple syrup
- 4 Tbsp Dijon mustard
- 2 Tbsp honey
- 2 Tbsp brown sugar
- 1 Tbsp white balsamic vinegar can use regular also
- 1/2 tsp dried thyme
- 1 Tbsp cornstarch
- 1 Tbsp cold water
Instructions
- Place tenderloin in crock pot.
- Sprinkle with salt and pepper.
- Combine together garlic, mustard, honey, brown sugar, vinegar, thyme, maple syrup.
- Pour over pork. Turn pork to coat
- Cover and cook on low for 7-9 hours or on high 3-4 hours.
- Remove pork and cover with foil to keep warm.
- Put juices in pan and bring to a boil over heat.
- Simmer for 8-10 minutes and then add in cornstarch that has been mixed into cold water
- Whisk into juices and cook for one minute longer until thickened.
- Pour juices over pork.
Nutrition
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Mary Lynn
February 27, 2013 at 9:11 amWhere have I been? White Balsamic Vinegar? I will have to look for that next time I am at the store. We love your recipes, can’t wait to try this one…
Leigh Anne
February 27, 2013 at 12:30 pmI picked mine up at Trader Joes I think. So good in salad dressing too.
Mary Lynn
February 28, 2013 at 7:18 amNext time I am at Trader Joes I will make a point of looking for it. This is why I love your blog. Thanks for all your help.
CBrant
September 29, 2013 at 12:30 pmI was a little hesitant because I have a favorite pork tenderloin recipe that I usually always make, and this seemed too simple to meet my usual expectations. I was blown away with how good this turned out!! My husband loved it! I did add half a yellow onion, sliced, to the mixture, laid the pork on top of it, and also added some other random herbs (including sage, parsley and herbs de provence). For the delicious sauce, I did not even add the cornstarch… 10 min of simmering and it was just the right consistency. Absolutely fabulous!!
Leigh Anne
September 30, 2013 at 7:14 amSo glad you enjoyed it! Loved that you tweeked with some favorite herbs.
Gina Gentry
September 14, 2015 at 4:34 amI can’t wait to try this but, I have never heard of WHITE balsamic vinegar. We don’t have a Trader Joes around here so would the regular dark balsamic vinegar work? Thanks! 🙂
Leigh Anne
September 14, 2015 at 8:34 amRegular balsamic just has a stronger flavor than white balsamic but you could definitely use it.
Jess
February 27, 2013 at 10:35 amThis looks so yummy! I pinned for later! 🙂
I would love for you to join my Blog Hop and Link Up!
http://www.pluckys-secondthought.com/pluckys-blog-hop/
http://www.pluckys-secondthought.com/pluckys-link-up-and-a-giveaway/
Leigh Anne
February 27, 2013 at 12:30 pmThanks – stopped by and entered.
Pam Fields
February 27, 2013 at 2:45 pmI just showed my husband this picture. His eyebrows went sky high and in a deep voice said, “Shut Up!” I think I better pin! Looks wonderful.
Norma Woodward
March 3, 2013 at 6:29 amFixed this the other night and got rave reviews, will be making this again:)
Leigh Anne
March 3, 2013 at 5:08 pmSo glad it was a hit at your house!
Stephanie
March 4, 2013 at 12:12 pmstopping by from the blog hop at:
http://www.sumossweetstuff.com
this looks AMAZING!!! I will for sure have to try this recipe out!
http://mscomposure.blogspot.com
http://www.infinitelifefitness.com
[email protected] Plaid and Paisley Kitchen
March 4, 2013 at 5:08 pmOh No! I bet you were so sad that dinner wasn’t ready! this pork looks amazing! Thanks for sharing at Show Me Your Plaid Monday’s!
lisa
March 4, 2013 at 6:45 pmYou had me a maple syrup and dijon mustard!!! This looks heavenly! Hope you can stop by the enchanted oven.
xo,
Lisa
Deborah
March 4, 2013 at 9:11 pmOh my goodness – I’ve never heard of a red meat allergy! Although my brother was allergic to potatoes, and that’s one you don’t hear very often.
I love pork tenderloin, and this sounds fantastic!
Leigh Anne
March 4, 2013 at 9:17 pmDeborah – yes, it was a new one for us too. My neighbor is allergic to potatoes too – that was the first time I had heard of it. Hope you’ll give the pork a try!
Gina Gentry
September 14, 2015 at 4:51 amWow! I’ve heard of some strange allergies but never to beef or potatoes, I don’t know what I would do since I love them both A LOT. My son is allergic to peaches, which I love as well! 🙂
Trish @ Uncommon
March 5, 2013 at 8:55 amThis looks delicious and is by far one of the prettiest picture of a meal I have ever seen! Just simply gorgeous! We are so grateful that you linked up to the Monday Funday party this week and look forward to seeing all of your beautiful food in the future!
Take care,
Trish
Leigh Anne
March 5, 2013 at 10:59 amThanks Trish – the best part is it tastes as good as it looks!!
Amy F.
March 5, 2013 at 10:52 amFound you via Pinterest while searching for an idea for tonight’s dinner. This is it! Thanks so much for the recipe. 🙂
Leigh Anne
March 5, 2013 at 10:59 amSo glad you found me – Enjoy your dinner!!
Kathe
March 5, 2013 at 1:55 pmYep! Gonna have to pin this without a doubt! Sweet and sticky pork tenderloin?? Oh yeah! Thanks for sharing this at the party this week Leigh Anne! I’m also featuring this on my Facebook page 🙂
Leigh Anne
March 5, 2013 at 3:10 pmThanks so much kathe!
Peggy
March 5, 2013 at 9:22 pmPlease link up to my party here 🙂 http://diycraftyprojects.com/2013/03/whatcha-work-up-wednesday-23.html
Tammy M
March 6, 2013 at 6:46 amMade this a few days ago…… Delicious !!! And sooooooo easy 🙂
Julia Forshee
March 7, 2013 at 11:56 amI always have a hard time knowing how to cook with Pork. Thanks for this recipe!! We are starting a link up party on Thursdays (today:), and we would love for you to join us with this post and/or any others you would like to include. We are at allthingswithpurpose.com. Hope to see you there!!
Carrie @ Frugal Foodie Mama
March 8, 2013 at 8:42 amThis looks delicious! I love, love, love good Crock Pot recipes! 🙂
Thanks so much for linking up with Marvelous Mondays this week.
[email protected]
March 9, 2013 at 7:48 pmSounds delicious! Can’t wait to try it (with the crockpot plugged in! 🙂 ) Thanks so much for sharing on Busy Monday!
Leigh Anne
March 10, 2013 at 9:22 amEnjoy it – and yes it works much better with the crockpot plugged in!!
Ann
March 10, 2013 at 11:53 amLooks delicious! I have it in the crock right now and it’s already smelling delicious! Going to serve it with some baked fries and curtido. YUM!
Bobbi's Kozy Kitchen (@BobbisKozyKtchn)
March 11, 2013 at 11:15 amJust stopped by to let you know you are featured in this weeks Manic Monday Party 🙂 Hope to see you again this week!!
http://bobbiskozykitchen.blogspot.com/2013/03/manic-monday-party-29.html
melanie
March 13, 2013 at 11:02 amthis was great! we tried it last week and it was delicious! great new, different flavors!
melanie
March 13, 2013 at 11:05 amthis was great! great new and different flavors! not your regular ole’ pork tenderloin. we will make this again!
Leigh Anne
March 13, 2013 at 2:31 pmSo glad you enjoyed it. Thanks for letting me know.
Jackie
April 9, 2013 at 7:45 amJust put this in the crockpot. Can’t wait to try it.
jessica
April 30, 2013 at 8:09 amThank you for another great recipe… Dinner is in the crock pot… also shared on my facebook page.
jessica
April 30, 2013 at 8:10 amThanks for another great recipe… dinner is now in the crockpot..! I also shared your link on my facebook page.
Rachael
May 13, 2013 at 3:27 pmHow much does it serve?
Leigh Anne
May 13, 2013 at 3:29 pmI would say 4-6 depending on how big of eaters they are!
Sandra
June 12, 2013 at 7:55 amMaking this tonight …. Saw that my balsamic vinegar expired 2 years ago!!! Do you think it will taste too off omitting the vinegar?
Leigh Anne
June 12, 2013 at 8:34 amThe balsamic vinegar definitely gives it some flavor and depth. Aged balsamic vinegar is usually delicious. In fact a good balsamic vinegar won’t go bad. I have purchased expensive balsamic vinegar that was aged over 70 years!
Stacy
September 11, 2013 at 4:47 pmHi there! thanks for the recipe. I am always looking for something new for dinner and this is a keeper! I like to season the tenderloin and sear it with onions then put it in the crockpot. This is a great recipe!
Melanie
September 30, 2013 at 5:44 amCan we freeze the leftovers? Any recommendations would be appreciated.
Leigh Anne
September 30, 2013 at 7:09 amYes, just be sure they are in good airtight container or ziploc type bag
Angela Jacobs
October 9, 2013 at 8:38 amThis looks so yummy. I am making it for tonight. I did not have Dijon mustard so I used whole grain garlic mustard. I prepped some pumpkin soup and we will have crescent rolls to have with it. It is smelling so yummy right now.
Leigh Anne
October 9, 2013 at 8:49 amSounds like a delicious dinner – enjoY!
Cammy
October 14, 2013 at 8:44 pmI made this tonight and it was fantastic! I didn’t have any Dijon mustard so I actually just used plain yellow mustard. I was worried that the flavor would be “off” because of this, but it turned out just fine. Also, I only have a large slow cooker (6-qt) so I doubled the sauce and added some yellow onions just to take up space. YUM – I’ll definitely make this one again!
Leigh Anne
October 15, 2013 at 7:55 amSo glad that it worked out well for you and that you enjoyed it! Thanks for letting me know.
Danielle
November 12, 2013 at 5:48 pmMade this tonight in the oven instead of in the crock pot. Delicious! 🙂 Thanks for sharing!
Leigh Anne
November 13, 2013 at 10:47 amSo glad it was a success!
Florence Wall
April 9, 2014 at 8:20 pmWas going to make my pork with onion soup, red wine, garlic and soy sauce when I ran across your recipe. Now I’m in a quandary. They both sound delicious! I guess I’ll show both recipes to my husband and let him pick!
Lisa
October 17, 2014 at 9:40 amDid you use dried thyme leaves or ground thyme?
Leigh Anne
October 19, 2014 at 8:13 amDried thyme leaves.
Kimberly
November 9, 2014 at 8:21 amWould this be OK if I cook on low for 11 hours? I want to make this recipe tomorrow but I only have a warm, low and high settings but no programmable timer 🙁
Leigh Anne
November 9, 2014 at 8:36 am11 hours may be a bit long. You may just end up with very, very tender meat!
Jennifer C
March 9, 2015 at 11:22 pmI followed your recipe exactly but used regular vinegar instead of balsamic. It was superb! I have added this recipe to my permanent recipe folder. Thank you for sharing this delicious meal.
ellen
March 12, 2015 at 2:59 amMade this last night. Wow! So good. My husband even went back to add more of that delicious gravy (he never does that!). A real hit. Served it with fresh parsley new potatoes, spinach and a green salad. Easy and soooo good. Thanks for a great new recipe!
Stephanie Dunn
March 16, 2016 at 1:09 pmSo…..I LOVE your recipes and thought this one looked amazing. It’s been in my crockpot for about 5 hrs on low now and I just went to check on it. There is very little “sauce” and what is there is starting to burn. I “shredded” the meat a bit and while the flavor is wonderful, dinner is a few hours away still and I think I will end up with some really dry meat and a bit of burned “syrup”. I just added some water but did I miss something? Do you think it’s my crock pot? I put it on the low setting and followed the recipe verbatim (including the costco tenderloin which is what I typically buy). Help?!
Leigh Anne
July 31, 2017 at 11:28 amI think it might be your crockpot, it might cook hotter than normal.
Bonnie
April 27, 2016 at 7:58 pmHi Leigh Anne,
I’m not really much of a cook and I have never made a pork tenderloin. I picked your recipe out to be my first. I’m a serious recipe follower. So, I bought the pork at Costco like you said. I think I need to double it and cook both packages/halves. Serving 8 people and wouldn’t mind leftovers. My crock pot is big enough, but my question is time. Still the same amount for low and slow? Also, do you have an opinion on whether or not it would be good to add pineapple or apple?
Thank you,
Bonnie
Leigh Anne
April 29, 2016 at 8:43 amIf you are going to double it you will need more time but not double the time. If you wanted to add pineapple or apple I would do it the last hour so it doesn’t get mushy!
Bonnie
April 30, 2016 at 6:19 pmThank you so much. I’m making it tomorrow and I can’t wait to taste it.
Amy
May 26, 2016 at 1:21 pmIs this recipe really sweet?? I am worried with brown sugar, honey, and maple it is going to be very sweet. Let me know! Thanks!
Leigh Anne
June 27, 2016 at 7:53 amIt is a little sweet but not overly sweet.
Hollie Reyes
May 31, 2017 at 10:47 amDelicious and easy! So simple that my husband has even made it. He made it for our contribution to the family Christmas dinner. Rave reviews all around!
Leigh Anne
May 31, 2017 at 12:06 pmLove hearing that
Jane
April 12, 2018 at 7:15 amYour comments say to make sure the pork loin is 4 lbs.; but, the recipe says 2 lbs. Does it make a big difference. I’m guessing you may need to double the other ingredients if you use the 4 lbs??
Leigh Anne
April 12, 2018 at 7:32 amI use two 1 – 1.5 lb. tenderloins. If you buy the package at Costco it comes with 2 packages, each with 2 tenderloins in it, so four tenderloins. I use half of that for this recipe. If you use all four pieces you will need to double the amount. Hope that clarifies it.