Create a flavorful, quick, and easy dinner with this crock pot brown sugar pork tenderloin recipe.
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!
Be sure and scroll down for the video on how to make this delicious dish!
For this week’s quick and easy dinner idea I wanted to share a pork tenderloin crock pot recipe. I love using a crock pot because it is a great way to quickly and easily get a delicious dinner on the table.
For this recipe, use two tenderloins. I purchase my pork tenderloin at Costco, but any pork tenderloin will do, just make sure it is about 4lbs.
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.
Originally published in February 2013
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
***If you love EASY and DELICIOUS meals that you can make for your family in your slow cooker, please join me over on Instgram where I share ALL slow cooker recipes! Hope to see you there! Find me on Instagram at @slowcookerrecipelove ***
Crock Pot Brown Sugar Pork Recipe
- 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
- 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.
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Where 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…
I picked mine up at Trader Joes I think. So good in salad dressing too.
Next 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.
I 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!!
So glad you enjoyed it! Loved that you tweeked with some favorite herbs.
I 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! 🙂
Regular balsamic just has a stronger flavor than white balsamic but you could definitely use it.
This looks so yummy! I pinned for later! 🙂
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I 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.
Fixed this the other night and got rave reviews, will be making this again:)
So glad it was a hit at your house!
stopping by from the blog hop at:
http://www.sumossweetstuff.com
this looks AMAZING!!! I will for sure have to try this recipe out!
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Oh 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!
You had me a maple syrup and dijon mustard!!! This looks heavenly! Hope you can stop by the enchanted oven.
xo,
Lisa
Oh 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!
Deborah – 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!
Wow! 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! 🙂
This 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
Thanks Trish – the best part is it tastes as good as it looks!!
Found you via Pinterest while searching for an idea for tonight’s dinner. This is it! Thanks so much for the recipe. 🙂
So glad you found me – Enjoy your dinner!!
Yep! 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 🙂
Thanks so much kathe!
Please link up to my party here 🙂 http://diycraftyprojects.com/2013/03/whatcha-work-up-wednesday-23.html
Made this a few days ago…… Delicious !!! And sooooooo easy 🙂
I 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!!
This looks delicious! I love, love, love good Crock Pot recipes! 🙂
Thanks so much for linking up with Marvelous Mondays this week.
Sounds delicious! Can’t wait to try it (with the crockpot plugged in! 🙂 ) Thanks so much for sharing on Busy Monday!
Enjoy it – and yes it works much better with the crockpot plugged in!!
Looks 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!
Just 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
this was great! we tried it last week and it was delicious! great new, different flavors!
this was great! great new and different flavors! not your regular ole’ pork tenderloin. we will make this again!
So glad you enjoyed it. Thanks for letting me know.
Just put this in the crockpot. Can’t wait to try it.
Thank you for another great recipe… Dinner is in the crock pot… also shared on my facebook page.
Thanks for another great recipe… dinner is now in the crockpot..! I also shared your link on my facebook page.
How much does it serve?
I would say 4-6 depending on how big of eaters they are!
Making this tonight …. Saw that my balsamic vinegar expired 2 years ago!!! Do you think it will taste too off omitting the vinegar?
The 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!
Hi 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!
Can we freeze the leftovers? Any recommendations would be appreciated.
Yes, just be sure they are in good airtight container or ziploc type bag
This 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.
Sounds like a delicious dinner – enjoY!
I 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!
So glad that it worked out well for you and that you enjoyed it! Thanks for letting me know.
Made this tonight in the oven instead of in the crock pot. Delicious! 🙂 Thanks for sharing!
So glad it was a success!
Was 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!
Did you use dried thyme leaves or ground thyme?
Dried thyme leaves.
Would 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 🙁
11 hours may be a bit long. You may just end up with very, very tender meat!
I 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.
Made 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!
So…..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?!
I think it might be your crockpot, it might cook hotter than normal.
Hi 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
If 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!
Thank you so much. I’m making it tomorrow and I can’t wait to taste it.
Is this recipe really sweet?? I am worried with brown sugar, honey, and maple it is going to be very sweet. Let me know! Thanks!
It is a little sweet but not overly sweet.
Delicious 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!
Love hearing that
Your 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??
I 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.