Slow Cooker Maple Pork Loin
This easy and delicious Slow Cooker Maple Pork Loin celebrates the flavors of fall. It’s the perfect cozy dinner for a cool fall night.
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I live in southern Alabama where we don’t really have fall. It’s been 90 degrees on Christmas before! However, I was born and raised in the north so I know all about the magic of the changing seasons. The crisp, cool air, the beautiful colors of the autumn leaves, and the all over cozy feeling you get in the “BER” months.
So even though I’m still sweating in September in the south, I can dream of a chill in the air and maroon colored leaves while making this maple glazed pork loin. As long as I don’t leave the house- that is!
The pork cooks low and slow all day for a comforting and hearty meal. It’s so flavorful. The drippings are turned into a sweet and savory gravy that gets poured on the tender, melt in your mouth pork. We love the pork over top of a heaping pile of buttery mashed potatoes.
If you love fall as much as I do, you need to try this recipe!
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Crock Pot
- Nonstick cooking spray or crock pot liner
- Pork loin– silver skin removed.
- Yellow onion– these almost caramelize in the cooking process and give the pork a delicious oniony flavor.
- Pure maple syrup– make sure it the pure or “real” maple syrup and not the imitation pancake syrup.
- Seasonings– garlic cloves, salt, pepper, chili powder, ground thyme, rosemary, oregano
- Stone ground mustard-I love the graininess of stone ground mustard, but yellow mustard or dijon can also be used. The mustard pairs nicely with the maple syrup.
- Apple cider vinegar- to offset the sweetness
- Honey
- Beef broth– if you don’t have beef broth you can use chicken or vegetable broth instead.
- Cornstarch and cold water– to thicken the gravy after cooking
You’ve got to try Slow Cooker Apple Cider Pork. Another fall flavor win!
How to make it
Spray your crockpot with nonstick cooking spray or use a crockpot liner. Place the sliced onions on the bottom of the crockpot. Pour in 1/2 cup beef broth.
Remove any silver skin from the pork loin. Add the pork on top of the onions. Sprinkle over the seasonings including the garlic. Spread the mustard evenly over the top of the pork.
Drizzle over the apple cider vinegar, honey and maple syrup.
Cover and cook on low 7-8 hours.
When the pork is at least 145° F internal temperature, it’s done.
Remove the pork to a plate and shred.
Strain the remaining liquid in the crockpot into a sauce pan. Add the remaining 1 cup beef broth to the pan and bring to a boil.
Reduce to a simmer. Mix the cornstarch and cold together and whisk into the pan until the gravy is thickened.
We love the pork served over mashed potatoes with the gravy ladled over top.
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Tips
- You can also use a chuck roast or chicken breasts for this recipe. If using chicken, cook for 4-5 hours on low. The beef would have the same cook time, 8 hours.
- Refrigerate leftovers up to 4 days and reheat in the microwave or on the stove.
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Try These Next
- Crock Pot Pork
- Slow Cooker BBQ Pulled Pork
- French Dip Sandwiches
- Slow Cooker Glazed Ham
- Beef Ragu
- Beef and Broccoli
Slow Cooker Maple Pork Loin
Equipment
Ingredients
- 3-4 pounds pork loin
- 1 onion sliced
- 1/4 cup pure maple syrup
- 2 garlic cloves grated
- 1/4 cup stone ground mustard
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 1/2 beef broth divided
- Salt to taste
- Pepper to taste
- 1 tsp chili powder
- 2 tsp ground thyme
- 1 tsp dried rosemary
- 1 tsp oregano
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Spray your crockpot with nonstick cooking spray or use a crockpot liner. Place the sliced onions on the bottom of the crockpot. Pour in 1/2 cup beef broth.
- Remove any silver skin from the pork loin. Add the pork on top of the onions. Sprinkle over the seasonings including the garlic. Spread the mustard evenly over the top of the pork. Drizzle over the apple cider vinegar, honey and maple syrup.
- Cover and cook on low 7-8 hours.
- When the pork is at least 145° F internal temperature, it’s done.
- Remove the pork to a plate.
- Strain the remaining liquid in the crockpot into a sauce pan. Add the remaining 1 cup beef broth to the pan and bring to a boil.
- Reduce to a simmer. Mix the cornstarch and cold together and whisk into the pan until the gravy is thickened.
- We love the pork served over mashed potatoes with the gravy ladled over top.
Notes
- You can also use a chuck roast or chicken breasts for this recipe. If using chicken, cook for 4-5 hours on low. The beef would have the same cook time, 8 hours.
- Refrigerate leftovers up to 4 days and reheat in the microwave or on the stove.
Hi!
Is it pork loin or tenderloin? I know the recipe says loin but the pictures look like tenderloins so I wanted to check.
Thanks!
Either works! My package was marked “loin” but it was 2 when I opened it, it was 4 pounds total.
The picture definitely looks like pork tenderloin and not pork loin. Also, pork tenderloin is usually sold in a package of two.
My pork was 2 loins totaling 5 pounds. Some companies package 2 loins together for a larger weight. Pork tenderloins are only about 1 pound or so each.