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Create a flavorful, quick, and easy dinner with this crock pot brown sugar pork tenderloin recipe.
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!
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.
Ingredients
- Pork Tenderloin
- Garlic
- Real Maple Syrup
- Dijon Mustard
- Honey
- Brown Sugar
- White Balsamic Vinegar
- Thyme
- Cornstarch
- Salt and Pepper
How to Make Brown Sugar Pork
- Place tenderloin in crock pot.
- Sprinkle with salt and pepper.
- Combine together garlic, mustard, honey, brown sugar, vinegar, thyme, maple syrup.
- Pour over pork and 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 and pour over pork.
Check out more of my favorite pork recipes:
- Fig Glazed Tenderloin
- Cranberry Pork
- Grilled Pork Tenderloin with Orange Marmalade
- Balsamic Roast Pork Tenderloin
- Balsamic Honey Pulled Pork Sliders
Be sure and follow me over on You Tube for weekly cooking demos.
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.
Amy F. says
Found you via Pinterest while searching for an idea for tonight’s dinner. This is it! Thanks so much for the recipe. 🙂
Leigh Anne says
So glad you found me – Enjoy your dinner!!
Trish @ Uncommon says
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
Leigh Anne says
Thanks Trish – the best part is it tastes as good as it looks!!
Deborah says
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!
Leigh Anne says
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!
Gina Gentry says
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! 🙂
lisa says
You had me a maple syrup and dijon mustard!!! This looks heavenly! Hope you can stop by the enchanted oven.
xo,
Lisa
Chandra@The Plaid and Paisley Kitchen says
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!