Crockpot Pork Tenderloin

The Best Crock-Pot Pork Tenderloin is a mouthwatering and easy recipe that you’re going to want to make over and over again! It truly has such a wonderful flavor and is one of my all-time favorite dishes.

For the perfect pairing may I suggest orzo with parmesan and peas, the tastiest side dish (Added bonus, it’s kid-approved!).

The Best Crockpot Pork Tenderloin

Benefits of Crockpots (AKA slow cooker)

Crockpots have a multitude of functions. Not only do they help cook for us while we are busy at work or running errands, but they also engulf the home with a wonderful aroma.  Pork is one of my favorites to slow cook because of how the tenderloin easily pulls apart and melts in your mouth. As you may already know, pork can quickly become overcooked and dried out. Using a slow cooker (or Crock-Pot) ensures a foolproof way to get the juiciest meat every time.

Orzo with Parmesan and Peas
Orzo with Parmesan and Peas

Why I Use Crockpots

One less thing for me to do, as the tenderloin sits in the cooker roasting away and my house smells of beautiful flavors all blending together. Now I can take that extra few minutes and feel like I’m on top of the world before I resume folding laundry, cleaning the floors, and chasing a crazy two-year-old who refuses to put on pants ninety percent of the time. I’m all for spending a lot of time in the kitchen preparing a meal I love, but being a mom means sometimes playing blocks, wiping little noses, and just watching out so nobody plummets off the couch head first is a top priority.

GREEN PAN_WHISKING MAMA
GreenPan Paris 4 Quart Ceramic Non-Stick

So as I continue to be busy as the rest of the world, I thought I would share a recipe that helps not only the stay-at-home mommies/daddies, but also the ones who work so hard that can’t be home all day to cook. If your someone who works away from home I suggest buying a programmable crockpot so that it automatically turns to warm when the cooking time has ended. Everyone deserves to come home to a warm, home-cooked meal!

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The Best Crockpot Pork Tenderloin

The Best Crockpot Pork Tenderloin


  • Author: Whisking Mama
  • Prep Time: 5 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 mins
  • Yield: 4 1x

Ingredients

Scale
  • 2 pounds of pork tenderloin (I use two small tenderloins)
  • 1/4 cup soy sauce
  • 1.5 tablespoons of yellow mustard
  • 2 tablespoons of olive oil
  • 3 tablespoons of maple syrup
  • 1 teaspoon onion powder
  • 1.5 teaspoons garlic powder
  • 1 Shallot chopped

Instructions

  1. Turn crockpot on to low
  2. In large measuring cup add all the ingredients for the marinade and whisk
  3. Place tenderloin in crockpot and pour over the marinade
  4. Cook on low for about 4 hours for two small tenderloins or about 5 hours for one large piece
  5. Slice and serve pouring the juices over the meat
  6. Recommended but not necessary: Turn the pork twice to ensure even cooking at 2 hours and 4 hours, pouring the juices all over
  • Category: Main Dish

Nutrition

  • Serving Size: 1
  • Calories: 410
  • Sugar: 9g
  • Sodium: 1030mg
  • Fat: 16g
  • Saturated Fat: 3g
  • Carbohydrates: 18g
  • Fiber: 0g
  • Protein: 50g
  • Cholesterol: 145mg

 

Other Delicious Recipes to Try

The Best Chicken Zucchini Patties
Tantalizing Chicken Zucchini Patties

The Best Instant Pot Orzo Recipe
The Best Instant Pot Orzo Recipe

Amazing Grilled Pork Chops Recipe
Amazing Grilled Pork Chops Recipe

Is a slow cooker the same as a Crock-Pot?

Yes, Crock-Pot is a trademark name for the slow cooker.

Can you put a frozen tenderloin in the Crock-Pot?

No, the meat will spend to much time, temperature wise, in the “danger zone (40F-140F)”. This can allow unhealthy bacteria to grow and is not a suggested method for cooking pork tenderloin.

What temp to cook pork tenderloin?

The suggested temperature for pork tenderloin is 145F.

434 Comments

  1. Loved it!! Tried it today and it was great! Tender and juicy… The best crock pot pot tenderloin I have had! 🙂 and I must say that this recipe was so easy!!

    • Whisking Mama

      So happy to hear you loved this one!!! Thanks for your review!!!!

      • This just came out of the crock pot and I couldn’t resist taking a bite. That is soooo delicious! I had a four pound pork loin and decided to try your recipe. I doubled the ingredients for the sauce except I used the original amount of soy sauce and added an equal amount of water since there was a comment about sodium….. I cooked it 5 hours until the temperature was correct for pork (175 degrees) and it turned out perfect. I will serve it to my family tomorrow and make the orzo and peas with it. I know they will love it. Thank you for this wonderful recipe!

        • Whisking Mama

          Wonderful Peggy! Adding a little water is a great suggestion if worried about sodium. Thanks for your review!

        • rebecca hall

          When this marinade recipe calls for pork tenderloin, can pork loin roast be used as well?

        • Slowcookmaniac

          175 degrees F for a pork loin? Nooooooooooooooooooooooooooooo! That will ruin it. 145 to 160 degrees F is recommended by both the USDA and the National Pork Board. 175 would be way overcooked. Always let the cut of meat rest for five minutes before cutting.

      • What if the pork is frozen?? On high for 5 hours??

        • Whisking Mama

          Laurie, I have not made the tenderloin from frozen before maybe the first hour on high then turned to low, but that’s just a guess with out trying. Low and slow is my favorite method for tenderloin.

          • I’ve made Port Tenderloins in the crock from frozen, just set at the lowest setting and cook all day while at work with your favorite seasoning / vegetables. Comes out tender and yummy!

          • I throw it in the crockpot frozen all the time! And it only takes 6 hours on low to cook. I think I’ve got a warmer than normal low setting though!

          • Thanks to this tip, I made a split decision to put my 4#er into the slow cooker frozen and it turned out excellent!!! THIS IS A KEEPER! Thanks!

          • I did the same but pulled it out when the thermometer reached 150

        • Dorothy Littell

          If it’s frozen…stick it in the microwave for 10 min on defrost first

      • Laura Markus

        Do I use dry mustard or out of the bottle?

      • This may sound ignorant, but what do you suggest serving this with? This is my third attempt at making a tenderloin and I am very hopeful with this one! There is no way I can mes up this one… in a slow cooker, LOL! Thank you so much for posting these recipes. You are helping people like me, the culinarily challenged, make wonderful meals, at last!

        • Barbara, there is a link in this post to orzo with parmesan and peas. It’s a super easy side that goes great with this pork. If you have any questions let me know! 🙂

      • Wondering if you could substitute dijon mustard for the yellow?

        • Danielle, I have not substituted dijon for the yellow mustard before, but I assume you could!

          • I bought my first crockpot yesterday and chose this recipe. I used a 3 lb tenderloin, used a little more of every ingredient, but I didn’t use dried onion or dried garlic because I didn’t have any, so I used minced garlic, a small can of pineapples and topped the whole thing with bacon. I had it on low for 8 hrs. With this being my first attempt at a crockpot meal, it turned out AWESOME. oh, and I used light soy sauce to lessen the sodium content and it turned out just right for my liking. The bacon melts right into the tenderloin. I will serve these on toasted wheat rolls. This is such a great recipe.

          • Adam, that’s wonderful to hear! And toasted wheat rolls yum! Never thought to do that!

        • Jordan O'Neil

          I did just that with Maille dijon and it was delicious. I also substituted brown sugar for the maple syrup. Seemed to work out just fine.

      • How long to cook if only cooking 1 tenderloin ? Small 1

      • Do you think I Could I add carrots and red potatoes to the crockpot with this receipe?

      • Put the pork in frozen or thawed?

      • Mary Herrin

        It probably was the best crock pot pork loin, I have ever made.
        Thanks, Mary

      • I’ve made this twice now and both times followed the directions exactly, and by the 5th hour hardly any juice remained in the pot and what there was left was burned to the bottom. The pork was dry both times. There was no where near enough liquid and I’m so disappointed by this recipe.

        • Kristen, I’m so sorry about your experience….I wish I knew what is happening. I always have tons of juices and it’s comes out very tender and juicy.

        • Sounds like It might be your crock pot? It happened to mine. Had the setting on Low, but was actually cooking on High. Yes, it was a little older ( and well used). Purchased a new one & solved the problem.

        • Lillian Brengman

          Is it possible your lid did not seal well? This wil cause evaporation of the liquids vs. infusion.

      • Just tried this with a 5lb loin and cooked it on low for 6 hrs. I came out so dry that I had to toss it. No one would eat it. 🙁

        • Angela, pork loin or tenderloin? I always use tenderloin and timing is perfect in my crock pot….but with that said all crock pots are not created equal!

      • I have a crock pot that only does high 4 or 6 hours and low setting does 8 or 10 hours. So would I cook on low 8 hours and only cook half the time. Or would I cook on high for 4 hours?

        • Patrick, if the setting is on low the time to cook is 4 hours and I would stop it at that time. (So half the time it’s set to) enjoy 🙂

        • Patrick, I had this same question! 🙂 How did yours turn out? Mine is currently in on low setting and will shut off at 4-5hours…I will let you know later!

      • Just like to know if the mustard is powder or made up English mustard thank you I’m going to try this recipe today.

    • Do you need to line your crock pot with foil? Do you need to add anymore liquid?

    • i cooked this today like most comments it was awesome. I was concerned how little maranaide there was but it worked out great
      Thanks

    • Thoughts on cooking with veggies in Crockpot?

    • I am cooking for 20, so I am doubling the recipe. I’m worried it will fall apart when I take it out of the slow cooker. Has that been a problem or is it still in tact before cutting?
      Thanks

    • I used the ingredients listed above but I have a pork sirloin roast so how long ?

      • Hi Addy, I personally have not made this recipe with pork loin. What other reviews have said is less time was needed, but again not sure if that was due to their specific crock pot or the cut of meat. Just be careful not to over cook it and check internal temperature an hour early would be my advise. Enjoy, I also just put this in the crock pot for dinner today 🙂

  2. Made this today for my parents, hubby, and son — everyone loved it, including my 2.5 y.o. son! It was very flavorful. My hubby said it’s something he would definitely serve to guests :). Thanks for posting this recipe!

  3. Just made it with a single 1.5 lb tenderloin and it came out great. Cooked for 5 hours exactly. It might have been just a little heavy on the sodium so next time I’ll use a tad less soy sauce, but it was a fantastic recipe. Thanks!

    • Whisking Mama

      So happy to hear you liked the recipe Jeff! Another suggestion if you don’t like that much sodium is to buy a low sodium soy to use with it.

  4. Cooking this now and it smells great! Wondering if I should thicken the juice before pouring over the meat to serve…..

    • Whisking Mama

      I haven’t thickened the juices ever, I actually love how it flavors and moistened the meat perfectly. If you do try thickening let me know how that goes! 🙂

  5. Put this on before Sunday School and church this morning…heavenly aroma when we returned! Easy, tasty, different…we enjoyed this dish! Will most definitely make this again.

  6. I’m making this tomorrow and just wondering if anyone has made it and left it in the crock pot for a lot longer than 6 hours. I plan on putting it on low for six hours but It’ll be on “keep warm” for about three extra hours and I won’t be able to turn the pork. Just curious if anyone has tried it. Also… I made the marinade tonight and it looks like very little liquid. Doesn’t the crock pot need a of liquid to cook?

    • Whisking Mama

      Suggestion, on low 5 hours and then turn to warm! Also, the meat will make most of the juices for you!

    • My crockpot has two low settings…8h and 10h and switches to warm after that. I put everything in at 7:30am and set on low for 8 hrs and didn’t get to do anything with it until arriving home from work at nearly 6pm. It was awesome! A new favourite for sure!

  7. My pork loin has a thick layer of fat on it–should I trim it before cooking? Thanks!

  8. My husband raved about this!! Will be my favorite from now on!!

    • Whisking Mama

      Hi Sharon! That make me so happy to hear!!!! It is wonderful and I’m so glad you had the same experience as I did, my husband also loves this!

  9. Allison Snyder

    So excited to try this tomorrow. Do you sear the meat in a pan first?

    • Whisking Mama

      Hope this gets to you in time Allison! No need to sear! This comes out perfect without that extra step! Enjoy 🙂

  10. Can I put 2 frozen 1 lb. loins in the crockpot?

    • Whisking Mama

      Yes! I actually use two small all the time. Cooking time for two small is 5 hours on low. I would defrost first!

  11. This looks so yummy! It will be dinner tonight 🙂 Hiw many servings does recipe make? I think I am only going to cook 1 pound of tenderloin since it is just for my husband, my 11 month old, and myself. How long would you recommend cooking it for?

    • Whisking Mama

      Hi Kelly, One pound should be enough, I have never cook one pound before but my guess would be 4-5 hours on low checking at 4. Hope this helps!

  12. Can you substitute anything for the maple syrup, we are on a diet that does not allow for sugar or carrbs right now, but sauces and seasonings are okay.

    • Whisking Mama

      Amberd, The sweet and salty combination of the marinade is what make this dish so wonderful. I’m actually not sure what you could substitute it for, only thing I can think of is to leave it out and add oil in replacement. I have not tried it this way so I cant tell you how it would turn out. Hope this helps you!

    • I used suger free maple syrup..in slow cooker now.

    • My wife hates the taste of anything maple, so I open a can of peaches in light syrup and use that, we have also used apple sauce which is my fav.

    • If you are allowed unsweetened apple sauce you can substitute it for the 3 tablespoons of maple syrup or cut up some apple slices remove stem seeds and cook with the pork they will steam and be a wonderful compliment to the roast without using sugar
      I will be trying this recipe today it looks like a winner as a retired chef I like finding easy crock pot meals that taste fabulous. And for those who do not have shallot the substitution is onion and garlic equal parts to the amount of shallot.

  13. Just tried this today! I made a few changes because I only had a tiny bit of olive oil and no shallots or onions. I put the little bit of olive oil I had and used Italian dressing for what was supposed to be the oil. I didn’t put the shallots or onions at all. I made about 8 pork loins. Sooo yummy!! Thank you!

  14. do you think i could use a pork loin instead of a tenderloin? and would there be any adjustments to the cooking process then?

  15. Jennifer Chambers

    This is a new fav in our house. My 5 and 3 year old loved it. We even used the leftovers for pulled pork sandwiches and it was great. The marinade made the barbecue sauce taste even better. I love being able to get 2 meals out of 1 easy prep. Thanks!

  16. Getting ready to make this. What did everyone make as side dishes?

  17. Whisking Mama 9/14/14 I am
    making this as I am writing this….My husband and I tasted it as we turned the pork and it’s really really good…I can’t wait to sit down and eat it…the only thing I left out was the shallot because I didn’t have any….the recipe was easy and everything you described was to the T….this recipe will be going in my recipe box….and tomorrow whatever is left over will become pulled pork sandwiches….Thank you for posting and sharing your recipe…

  18. This recipe was amazing! I made it last night and we loved it. This will definitely become a staple and I plan on checking this website for additional recipes. It filled the house with the best aroma and the meat was so tender it fell apart. Thanks so much, Whisking Mama 🙂

    • Whisking Mama

      Your very welcome Allison! A regular in my house too! Love sharing recipes with everyone and hearing how much the whole family loved it!

  19. Just about to try your recipe. I do not have onion powder in my house, can I just use extra garlic powder of do you recommend something else?
    Thanks!

  20. Just bought the ingredients to try this recipe tonight. But I was wondering, because I’m impatient and want to eat this tonight, if I can cook this on high? And if so, for how long? Thanks!

  21. Hello! I’m planning to make this for tomorrow. Have you ever tried freezing the leftovers? I have a huge piece of meat for me and the littles, so I’d love to freeze for next week.
    Thanks in advance.

    • Whisking Mama

      In my house there are never any leftovers of this! I have not tried freezing this meal before. A lot of people on here have been making pulled pork sandwiches the next day for a different meal. For myself, I have lunch ready the next day if there is any left!

      • I have now made this recipe several times. It’s a favorite in our family! I make the recipe as stated with two small pork tenderloins.
        The last time I made the recipe I only ended up needing one of the cooked tenderloins so I froze the other (already cooked) with half of its juices.
        When we went to have it, I just defrosted it in the fridge and reheated it in the microwave. Happy to report that it was just as good the second time around!

  22. So excited to try this for my family gathering this weekend. Sounds great. I just have one question, if I make 4 tenderloins instead of 2, I will double my ingredients for the sauce, but how much more cooking time? The regular time, 1 and half the regular time or double the time? 6-7 hours or 8 hours? Thanks.

  23. This looks great! How long do you suggest I cook a 3.5 lb tenderloin? HIgh or low? Double the marinade? Thank you

    • Whisking Mama

      Jane, I’m still a fan of low and slow with this pork, but timing I only have perfected with 2 pounds of the tenderloin. Try low heat and check on it towards the last couple hours. Guesstimate 7-8 but again this is only an educated guess from a home cook! Hope this helps a little!

  24. Hi,
    I want to try your recipe today, but I have no shallots. Can I substitute with something? Also, you said people have used this to make pulled pork the next day, do you have a recipe for that?
    Emilia

    • Whisking Mama

      Emilia, without shallots this still taste amazing because I myself have made without before when I forgot them at the grocery store. Recomend adding a little extra onion powder or if you have an sweet/yellow onion adding a small amount minced up. Onion has a stronger flavor so if you do use onion you will not need a lot and mince very small. Hope this helps!

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  26. So I NEVER write reviews but I felt the need to thank u and tell you how DELICIOUS this meal was!!! Let’s just say a HUGE hit in my home!!! I didn’t change anything except add chopped onions instead of powder and I let the marinade sit for ab 30 (waiting on the meat to thaw) it was mouth watering!!! Thank u so much for sharing I will make this forever! 🙂

    • Whisking Mama

      Ashley, i’m so glad you did review! This is the reason I started a food blog! I want to share good food and recipes to as many people as I can! So happy to hear you had the same wonderful experience with this recipe as I did!

  27. I just bought a 8 1/2 pound tenderloin roast…we cook in bulk a lot around here….I was going to cut it in half and crock pot it any ideas on how much ingredients to add…should I just 4 times everything…any thoughts. I would like to try this receipe.

  28. Could I throw some potatoes in there too? Anyone try that yet?

  29. I made this last night for today’s family meal. Used a 3 lb pork loin (which I cut in half and out both halves in the crock pot) so I adjusted the ingredient proportions. Browned the pork a little in advance but I know that’s not required. Also added a touch of Kitchen Bouquet to the marinade.
    Anyway, WOW – this was delicious! Great flavor, the best pork I’ve made in the crock pot so far. I really like the generous amount of shallots as it adds both flavor and texture to the marinade/sauce.
    Thanks Whisking Mama for sharing this recipe. I will probably make it again next weekend, it was so good!

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  31. Oh my! This was delish! My husband & kids ate everything. Will definately make again & again. Thanks for the great recipe! I also made the Orzo & peas but substituted 1 1/2 cup rice for orzo & used 2 1/4 cups broth.

  32. I have this cooking in the crockpot right now and it smells delicious! I used a 3 lb pork roast instead of the tenderloin and aguave maple syrup in place of regular! Also substituted a tsp of dried minced onion in place of the shallot, as I didn’t have it on hand! Can’t wait to try it! Thanks for the recipe!!!

  33. I really want to try this recipe, but I don’t care for maple flavor. Do you think honey or agave nectar might be a feasible substitute for maple syrup?

    • Whisking Mama

      Lori, I have not tried honey or agave, but I think that they would work great! As for the maple syrup, you really do not taste it when done!

  34. The taste of the marinade alone is wonderful. I have complete confidence this will be my ‘be all, end all’ pork marinade from now on. Can’t wait for this evening’s dinner. I added a Tbsp of Splenda brown sugar to sweeten it up a little more and watered the mixture down a tad, as my crockpot gets way too warm, even on low.

    Thanks for sharing this recipe!!!

  35. Good morning!! I would like to cook potatoes, carrots and celery with this in the crockpot. Do I need to change the cooking time or temperature?

    Thanks very much and have a perfect Friday:-))

    • Whisking Mama

      Kathleen, I have not done that with this recipe so I don’t have any specific instructions(I’ll have to try it soon though)! Sounds like it will be wonderful please do update!

      • I roasted the potatoes and carrots in the oven in olive oil. When they were almost done I added some marinade from the pork to them. Next time I will double up on the marinade so that I have plenty to spare for the veggies. VERY, VERY good! Will absolutely be using this recipe again, (like next week ;-)) P.S. I hope your pregnancy is going easy for you. God Bless <

        • Whisking Mama

          Thank you Kathleen! and yum! I think roasting them in the oven was a genius idea, I too will have to do that and double the sauce net time! thanks for your idea 🙂

  36. I made this tonight and my husband loved it. I had to add about 1/2 cup of water in the crock pot. Once cooked and before I served, I made a new batch of marinade, placed in a saucepan with the liquid from the crock pot and reduced it for a thicker sauce. I also seared the meat in a grill pan so it was a browned nicely….very good.

  37. Daddy Crocker

    I’m doing a 6lb tederloin (at 6.5 hrs right now). Just doubled the mix for the marinade, but not sure how to verify when it’s ready. Don’t want to over cook either. Should have wrote this earlier, but is there an internal temp I can look for? Hope you get this soon. BTW – walked in the door about 20 min ago and OMG – smell DELISH! Just read all the reviews and can hardly wait!!

  38. This was excellent, thank you! I used a 2.5 lb tenderloin that was frozen solid (I rarely thaw meat for crock pot meals and never pick any recipe that calls for precooking the meat). I had to substitute the maple syrup for plain old syrup, but I had everything else on hand. Out of necessity, my crock pot meals always cook 2 to 3 times the recommended time. This one cooked for 12 hours by the time we got home from work, the house smelled amazing, and the meat was very flavorful and tender. My boys, who are 6 and 2, ate everything on their plates and then asked for seconds. I will have to get some real maple syrup for next time, although I have trouble believing this recipe could get any better!

    • Whisking Mama

      Lauren, So happy to hear how much the whole family loved this, my two year old ask for more every time too! I wouldn’t worry too much about the syrup because sometimes I do not have it or forget and substitute using a little honey. As long as there is sweet to balance out the salty soy you end up with savory and delicious meal every time!

  39. Daddy Crocker

    Found it – Nowdays for pork, 145 is recommended for medium. I overcooked a bit, but still real good with the juices added. Will try again in few weeks. We had sweet potatoes for a side. Next time I’ll be trying the orzo.
    THANKS

    • Whisking Mama

      Daddy crocker, im so sorry I couldn’t get to you sooner! I was asleep when you sent the message. internal temp can range from 145- 165 depending on your prefrence rare or well. Let me know how it went!

    • Whisking Mama

      Daddy crocker, Just saw the second message. Glad you enjoyed the flavor of this recipe, you will have to make again!:)

  40. Hi I just got home from the store when I realized I didn’t have a shallot what can. I use to substitute for it?

    • Whisking Mama

      Monica, yellow onion will work just use a smaller amount since it has a stronger flavor than shallotts. Or up your onion powder a bit! Thats what ive done before!

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  42. Can you put potatoes in the crockpot with the pork?

    • Whisking Mama

      Jude, Have not tried with this specific recipe before, some people have roasted potatoes in the oven, making more marinade tossing the potatoes and marinade together at the end. I have yet to try that method but it sounds delicious and will attempt in the near future.

  43. Wow – I didn’t know pork tenderloin could taste this amazing! I’ve only ever had it be rather dry and bland. Absolutely delicious, and so easy! Thank you for the awesome recipe!

    • Whisking Mama

      Jen, Thank you for your review! I couldn’t agree more, many pork recipes can become dry and bland quickly! This is by far my favorite and I love hearing everyone else’s great experiences.

  44. J.J. Semidey

    This was delicious. I tried this over a month ago and loved it. Making it again today. Adding carrots and red potatoes this time. Was wondering if I should add a little bit of water because of the veggies. Your thoughts?

    • Whisking Mama

      J.J., So glad you had such a wonderful experience with this dish. As for advice on the veggies, I’m a perfectionist when it comes to cooking and I don’t want to give you specific advice unless I know for sure how it will come out. I have not tried adding the veggies in with this specific recipe but I would experiment one of two ways. One, adding a little water, but then my fear would be taking away from the flavor. Two, adding extra marinade. Please do update on how you choose to add the veggies, I would love to hear your results!

  45. Delicious! I made this last night with a 3.5# pork roast and it turned out wonderful. I am eating the leftovers today and it’s even better. I doubled the ingredients, used fresh garlic and onion since I didn’t have powders or shallots on hand. I mixed rice with the marinade after taking the roast out. My husband and daughter loved it too! Thanks for posting the recipe!

    • Whisking Mama

      Debbie, Thank you for your review! I always make mine with orzo, but you have convinced me to try it with rice next time! Yum! 🙂

  46. Outstanding !! Finally, a pork tenderloin in the crock that wasn’t dry and overcooked! Mine was a 2 lb tenderloin that was perfectly done in 5 hours, everyone loved it. I was horrified to find my maple syrup bottle empty, so had to use pancake syrup instead (2 TBSP only). Worried the whole 5 hours while at work that it would fail, but was a total delish dish. Served with mashed potatoes, pork gravy from a mix, fresh broccoli with cheese, and fresh kiwi slices. Thank you and love your recipes !

    • Whisking Mama

      Kay Vee, If you ever run out of maple syrup again don’t worry, you can do just as you did or grab some honey! Just need some sweet to balance the salt in this dish. Love that you enjoyed it so much. Thanks for your review!

  47. Yum! Just finished dinner and felt compelled to comment right away. This was fantastic! So tender & moist. It’s just my husband and I, so our loin was just about 1lb (a little under .95 or so). I cooked on low for about 4 hours and used a meat thermometer to make sure it was to temp before putting on warm setting for about 45 min until the rest of dinner finished. Will definitely be a go to meal for us!

    • Whisking Mama

      Erin, that so wonderful! And good to know how you cooked the one pound! Many people have asked in the past and I was going to test it out soon! Thanks for sharing your tips!

  48. Hey thanks for the great recipe!!! As usual, I tinkered with it just a little bit. (I’m Italian, I don’t ever follow recipes exactly) 🙂
    I had bought a 3.5lb pork loin from Trader Joe’s and didn’t want the usual BBQ pulled pork. Plus, I normally either use a shoulder or butt for that. I found your recipe and it sounded delicious! I put salt and pepper on the pork before crisping the outside on the stove. I did leave the fat on because it’s such a lean cut and it adds so much flavor. I used 1/2 cup plus a little extra of soy sauce, 3 tablespoons of maple syrup (that’s all I had) and one tablespoon of raw honey. We don’t ever have yellow mustard, so I used a dijon and added about 3 tablespoons of that. Instead of onion and garlic powder, I used Adobo and I put maybe 3 cloves of garlic in the marinade (didn’t have shallots.) I added two yellow onions and maybe 5 red skinned potatoes cubed with the skin on. I cooked it on low for 6.5 hours and it was GORGEOUS!!! The potatoes especially really took in all that delicious sauce! The pork was perfectly cooked inside and really crispy on the outside. (I didn’t flip it just because I was out with family after church) Great recipe, thanks for sharing. I’ll definitely be making this again!!!
    Melissa

  49. I made this tonight it was AMAZING! Is it normal that there wasn’t that much juice I was worried that there wasn’t enough but it turned out great just wondering if I did something wrong I used 1 small roast and the marinade just covered the bottom of the crock pot. THANKS FOR A GREAT DINNER!

    • Whisking Mama

      You did everything right! The sauce isn’t meant to cover the entire tenderloin, but to flavor it and a little goes a long way! Just pour juices over after slicing! 🙂

  50. Mine is in the crockpot now. I didn’t have any maple syrup, so I used hungry jack pancake syrup. Review to follow 🙂

  51. I made this pork roast and brought it to the campground for dinner. Everyone loved it! I made 2 pork roasts and we had enough for sandwiches the next day. Next weekend I’ll be making this again for the girls weekend in New Hampshire. Thanks for sharing this recipe!

  52. This was so delicious!!! Thank you so much for sharing it. Can’t wait to try your other recipes.

  53. Thank you!!! My husband is known for hating pork loin, but he loved this, and so did my four kids (who are all under the age of four)! That’s a BIG win! This recipe is a keeper. 🙂

    • Whisking Mama

      Awesome Jessica! Four under four and you got them all to eat and enjoy! Wow that deserves a pat on the back! Way to go Mom!

  54. Made this for my family tonight and it was a big hit, will be adding it to our list of favorites! Thanks so much.

  55. This dish is outstanding, thanks

  56. I am new to the slow cooker. Do you brown the tenderloin 1st?
    Thank you for your response : )

  57. Mr. Cinderella

    Always looking for new ways to cook pork loin. Will definitely be trying this for Sunday….thanks…any suggestions what to serve along with it???

    • Whisking Mama

      Mr. Cinderella, The orzo with parmesan and peas! There is a link to it right in the tenderloin recipe or you can find it under side dish.

  58. i don’t have any shallots… Can I sub with something else?? Hope you can let me know asap.
    Thank you,
    Maria ( not the cook in the family… Shhh!)

    • Whisking Mama

      Maria, Oh I hope I’m not to late! You can use onion(just add a little) and you can also up the amount of onion powder if you don’t have onions or shallots.

  59. Going to try this today for me and my two boys, anxious to see how it turns out! I have high hopes. 😉

  60. I do not have any yellow mustard only dijon, will that work in place of yellow mustard? Cant wait to try this!!!

    • Whisking Mama

      Ashley, others have used dijon mustard as a substitute and said it turned out wonderful, but I myself have not tried it this way! I say if that’s what you have on hand and enjoy the flavor normally then go for it!

  61. Just made this for dinner. I’d been craving pork roast for a while, and I hadn’t used my slow cooker in a while, so this was a happy medium for me to try. It was sorta weird not having to sear the meat first, but I could totally get used to not doing that. It turned out really tender and juicy, and it was worth the wait. The only real complaint I have is the smell of the marinade before it starts to cook. It actually made me feel a little sick, and I was worried it was going to do the same after it was done. I’m glad I was wrong. This went really well with mashed red potatoes, and I’ll definitely be making it again.

    P.S. My cat really, really, REALLY wanted to sneak a bite/licking the plate. He’s a typical beggar when we have food, but this is the worst he’s been in a long time. I literally couldn’t take my eyes off of him for more than a few seconds, because he’d get onto the table and go straight for it. Ugh.

    • Whisking Mama

      Sunes, what a great review! I agree the concoction for marinade at first may seem puzzling but is amazing after a short time in the pot! I love that no sear is neccesary even though it goes against the norm! Happy to hear you loved it and thanks for your review! 🙂

  62. I would just like to thank you for this beautiful recipe! I’m making it again today, and it smells heavenly in my house! There are two things I really appreciate about this dish: first, it is SO simple to put together (if I’m throwing something in the crock pot I don’t want to have to take a million steps before hand), and secondly, it is delicious. My family ate every last little bite last time – and there are 7 people in my family! ALL five of my children loved it, which is so rare for any dinner at my house.
    What a treasure this little recipe is! Thank you!

    • Whisking Mama

      Your welcome Andrea! I had the same experience with this recipe and am happy to share every amazing recipe I can! 🙂 excited to hear the little ones enjoyed as well!

  63. Linda Feehan

    This sounds so good but will 2 lbs. serve at least 4 people? I am going to do this for Thanksgiving….instead of the turkey. I just not sure about how many servings you get out of 2.
    Thank you.

  64. Linda Feehan

    One other question…..I am feeding two men with healthy appetites….so do you think 2 is still enough? Sorry to be such a pain! Thanks again.

    • Whisking Mama

      Linda, Not a pain at all, anytime I mean it! Maybe to be on the safe side you would want to make a 3 pound tenderloin. Happy Thanksgiving to your family as well! 🙂

  65. Great pork recipe! My husband loved it. We will make it again soon.

  66. Delicious! Made this the other night with a bone-in pork loin as I didn’t have tenderloins on hand. I didn’t add onion powder/shallots as hubby is alergic. This came out so tender and delicious. It was done a bit earlier than anticipated, so I sliced the pork & put it back in the juices on warm until ready. I teamed it with the orzo parmesan recipe & it was a real hit. My m-i-l loved it! Thanks for a great recipe!

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  69. I will try this on friday!! Can’t wait. Just one question, no additional liquid is necessary?

  70. I made this for husband for dinner to night and it was outstanding. I didn’t even thing you could make a pork loin in slow cooker. Thank you for a great recipe. fyi…I added mushrooms and it was great. Thanks

  71. Eddie Shuck Jr.

    I made this tonight and it was amazing. Thank you for sharing this wonderful recipe. I will definitely be using again in the future. Thanks again for sharing.

  72. How many people does this serve? Do you think it would be enough for 7 people?

  73. I tried this recipe and unfortunately, I didn’t keep an eye on it. It was overcooked and dry after 5 hours. I did use pork loin (2x) and forgot to add shallot or onions. I’m using a 5 quart Hamilton slow cooker. I’m at a loss on how to salvage this. Any suggestions on what I could add to make it appetizing?

    • Whisking Mama

      Susan I’m so sorry to hear this! All crock pots can be a little different! Maybe next time check at halfway point for internal temp and keep an eye on twords the end for perfect temperature! I defiantly think the crock pot is off, only heard one other person ever have this experience and there crock pot ran on the hot side too!

      • Cyrisse Russell

        I had the same problem basically too. Cooked exactly as written. The meat would not slice but break apart, I was so disappointed esp since it was Valentine’s Day. I have gotten over it, its only one meal. Thanks for the recipe anyway. I am glad that others had better results. The orzo and peas was a winner though !

    • Crock pots heat at the bottom and sides, a slow cooker heats only at the bottom. You may have to look up your brand of slow cooker and see if it only heats from the bottom and what the time would be to cook pork.

  74. I’m planning to try this recipe, but I have 1 large 4lb pork loin. I was thinking to just adjust all the other ingredients accordingly, but wondering if I would need to increase the cooking time? Any thoughts?

  75. I’m excited to make this for Christmas Eve. It’s our first time hosting Christmas Eve dinner. My family really likes having a lot of juice/gravy. Can I double the marinade or will that over power the meat? I could just make a little gravy on the side if not. Excited to try!

  76. This looks amazing – thank you for posting! Question: what would you recommend if I wanted to prepare enough for 12 on Christmas Eve? A few separate tenderloins over the next 24 hours? I have a 5 qt crockpot. Trying to figure out the size of the tenderloin(s) and ingredients. I’m a crazed career woman, so I GREATLY appreciate any idiot-proof suggestions you might have. Thanks for being so generous with your talents and time!

    • Whisking Mama

      Jo, I would defiantly use 2-3 medium tenderloins verses really large ones! Always comes out faster and more evenly for myself! And have a digital thermometer handy so you can watch the meat closely!

  77. Hi — could you tell me how long to cook a 3 pound pork loin? Got a big one because we’re serving a crowd, and will adjust the ingredients upward, but not sure how to adjust the cooking time/temp. Thanks!

    • Whisking Mama

      Hi Liz, when I use one larger peice I always check twords the end for internal temp….start checking at 6 hours. I have not done a 3 lbs before but somewhere between 6-7 hours would be my guess!

  78. I let my Mom choose the recipe for our Christmas dinner. She chose this one because ingredients are easy and on hand. I thought, “oh, meh, OK, it’s Christmas and best to do what Mama wants. WOOW! This pork loin was absolutely fabulous, and we plan to make it again next month for company. It turned out perfectly fork-tender. The broth is amazing, would make good gravy if needed, but we just poured it over the sliced meat to serve. The balance of tart and sweet is over the moon. Thank You, Whisking Mama, You are our new best friend!

  79. I made this Christmas Eve and it was an unbelievable hit! Most flavorful and tender. Even my ex-husband couldn’t stop talking about it, lol. It was definitely the best pork loin I’d ever made. Thanks!

  80. I’m out of Soy sauce. Could I use Terriyaki instead?

  81. Made this for a New Years potluck I was invited to. It became the centerpiece of the kitchen. I received compliments all night, to include the winning “What kind of crack did you put in that pork?”.

    I used an 8lb tenderloin, grey poupon for the mustard, and organic maple syrup. Did not have a shallot handy, so I used a quarter of a red onion. Cooked on high for 6 hours and it came out pull-apart tender. Delicious.

    Turned out great. Thanks Whisking Mama!

  82. Do you have a suggestion what can be used instead of the mustard. I am allergic to anytime of mustard and there are many recipes that have mustard in.

  83. This is the most scrumptious pork tenderloin imaginable and super easy to prepare. I omitted the mustard (because I don’t like it) and added chopped onion (because I didn’t have onion powder ). I also seared the pork, caramelized the onions and deglazed the pan, just because I like that. I turned the meat every several hours as recommended. The pork was so tender I was unable to remove it from the crock pot by impaling it with a fork and hoisting it into the air: it fell apart in strands of succulent delight. The sauce was luscious. My husband and I were unable to converse during dinner aside from exclamations of gastronomic delight. This recipe has flown to the top of my favorites and will become a staple in our home. Thank you, Whisking Mama, for this delicious treat!

  84. Just made this for dinner tonight and it was a huge hit for all of us. Finding something that my 6 year old and 2 year old like as much as my husband and I do is few and far between! I had over 4 lbs of pork so I doubled the sauce (estimated) and it was not too salty- although I do use low sodium soy. Didn’t have a shallot so I used a small onion and minced garlic. Cooked for 6 hrs on low and fell apart tender. I also ended up thickening the sauce as a “gravy”…heavenly! Can’t wait to make fried rice with leftovers tomorrow. We will be eating this for days!
    Thanks for the great recipe!

  85. My crock pot has only two LOW settings which are for 8hrs and 10 hrs and two HIGH settings which are 4 hrs and 6 hrs. I was planning on making this tonight for dinner, sounds awesome, what should i do. Its 2pm now!

    • Whisking Mama

      Hi Holly, Sorry I just had a new baby and have not been on my page every day right now, I always prefer the lowest setting and cooking low and slow.

  86. This is the BEST pork tenderloin recipe I have ever tried. It comes out perfect every single time. Thank you so much!

  87. I am a very inexperienced cook, especially with my crockpot. I tried this recipe last night and cut it in half, 1lb pork tenderloin and halved the marinade recipe also. I cooked on low and checked temp at 2 1/2 hours and it was already at 165 so I turned it to warm until dinner time. My pork was suuuuuper dry and flavorless 🙁 I’m sure this is not a reflection on the recipe, but any idea what I did wrong? Is my crockpot too hot even on low? Should I have not halved the marinade? The Parmesan orzo was a hit though!!

    • Whisking Mama

      Cyndi, I’m actually at loss for words! I’m not sure what happened I wish I could help! Maybe don’t halve the tenderloin and maybe (just a guess) your crock pot is too hot on low.

  88. This is my first time ever commenting on a recipe. Got a crockpot for Christmas…your recipe was my second try at it and I gotta say…wow. My whole family loved this My kids (8 and 10) hubby and picky mother that lives with us all raved about it and the leftovers are now in the fridge for kids lunches tomorrow (their idea not mine

  89. My entire family enjoyed the pork and made the peas and orzo as well. Easy and quick dinner idea.

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  91. Delicious!!! The whole family loved it! We will definitely make this again!
    Thank you for posting it!

  92. When you say 1 shallot do you mean 1 clove of shallot or a whole bulb of shallot? Are you basically putting in a couple of tablespoons worth of chopped shallot or more like 1 teaspoon? Thanks!

  93. Well, I tried this recipe again and I am SO glad I did! I still used the single 1lb tenderloin but used the full amount of marinade. I babied it the whole time and it was done after 2 hours on low. My crockpot cooks pretty hot on low so I had to adjust to that. I took the meat out at 155 degrees and poured the marinade over the slices. Yum!!!!! So moist, flavorful, delicious! Thanks for the recipe and for your response 🙂

  94. Yummy! I had a pork tenderloin and was looking for a good slow cooker recipe. I’m glad I found this one! I used ingredients I had on hand. I didn’t have any shallots or yellow mustard. I substituted Dijon mustard, used minced garlic and 1/2 chopped onion. My husband said it was delicious. Even my picky 9-year old daughter liked it…. and asked for more! Thanks for sharing Whisking Mama!

  95. James Strawser

    I was looking for an easy recipe for some pork tenderloins that I have had in the deep freezer for awhile…hope this turns out as well as others have said! I don’t have shallots onhand, so will have to use regular onions… Oh, and thank you for remembering the stay at home dad’s in your comments! So often we are forgotten or worse dismissed as not being “Real SAH Parents”!

  96. Made this tonight but instead of using pork tenderloin I used chicken thighs and it was delish and made the house smell wonderful! Thanks for the recipe!

  97. I put a 1.5 lb frozen tenderloin in the crock pot and cooked it on low. I checked it at 5 1/2 hrs and it was very tender and falling apart. I also substituted sherry cooking wine for the maple syrup a my husband prefers savory to sweet. It’s delicious! Thank you!

  98. Diana Holmes

    I made this 2 weeks ago and got several deelish meals out of it, including pulled pork tacos. Can’t get it off my mind and will definitely be making it again soon. I did used fresh chopped onion and garlic, but no shallot or mustard, just because I didn’t have them on hand. Still, it was fantastic. Thanks for sharing!

  99. Could I marinate the meat since I won’t be able to turn it over throughout the day?

    • Whisking Mama

      Stephanie, I have not tried marinating the tenderloin with this recipe before, but I also have not turned the meat before and it was still wonderful!

  100. Pork tenderloin is my husband’s most favorite cut of meat. We have been married for almost 4 years and I have not been able to successfully cook a pork tenderloin. It is always too dry or the marinade is too sweet, too tangy, or just plain nasty. I have never thought to cook one in a crock pot until coming across your blog. Tonight I made this recipe and my husband LOVED IT! He exclaimed, “This is perfect. I can’t stop eating it.” My two year old gobbled it down as well. This is such a yummy recipe!

    • Whisking Mama

      Bri, this is exactly why I blog! sharing recipes that I love in hopes that others will love just as much! so happy to hear your husband and toddler enjoyed! Thanks for your review!

  101. I just put mine in the crock pot. How do you think mango chutney mixed in would blend with these flavors?

    • Whisking Mama

      Kelly, mango chutney sounds delicious, but you will have to let me know how that flavor combo goes since I’ve yet to try it specifically!

  102. So excited to try this! I have red onion and garlic but no shallots so will use that sub! Pork loins are still frozen, out of the freezer and in the fridge since this morning. Debating starting tonight or first thing in the morning. All this snow and cold has me wanting to do nothing but cook!

    • Whisking Mama

      Kristen, I’m the same way when it gets cold and snowing outside! Hope you enjoy!

      • OMG this was spectacular! Still some leftovers in my freezer, sending the recipe to my pregnant cousin, and will be making again! If I could I’d bake you some of my cookies but instead will say thank you!

        • Whisking Mama

          Kristen, your very welcome and I appreciate you taking time to write your review. 🙂 Hope your cousin enjoys!

  103. This was so good and so easy!! I started it before church yesterday and we had it for lunch. My family couldn’t get enough of it!! Thanks for sharing!

  104. Sounds great! Any idea if this sauce will work for a turkey breast??

  105. This recipe is a 5 star, A++, 10s across the board dinner! So easy to prep and clean up, I had all of the ingredients (except shallots, which I left out this time but can see how they would add to the flavor) and everyone loved it! I found the recipe last minute, threw it in the crock pot with 2 small pork loins still mostly frozen for about 5 hours on low (turned them once after about an hour but then was on the run) and paired it with brown rice and quinoa – YUM! This will become a regular in our dinner rotation!

  106. Jamie Braxton

    By far the BEST marinade EVER! This was absolutely delicious! I used low sodium soy sauce and dried minced onions. The best pork tenderloin I’ve ever made or tasted. Just made this last weekend, ate leftovers for three days and am making it again this weekend! I could drink this marinade from a bowl! Super yummy!! 🙂

    • Whisking Mama

      Jamie, I get so excited when everyone reviews with responses like this! Why I titled it “The Best” Its one of my faves too! Happy you had the same experience, thank you for your review!

  107. Rosemarie

    Hi. I’m planning to make this tomorrow for dinner. What could be substituted for the olive oil? I don’t have any and don’t have the time to get to the store. Thanks

    • Whisking Mama

      Rosemarie, I have not substituted the oil before, but I would think any other cooking oil could work… do you have canola oil?

  108. This is the second time making this pork loin. So tender!! This time I marinated it over night in a small container.. OMG it was so delicious!!!!
    Husband hates that I stick the peas in the Orzo, but I like peas…so I win! LOL!!

    • Whisking Mama

      Shelia, LOL! Not sure if you like green onion, but its a wonderful substitute. Maybe your husband will enjoy that way better?! Happy to hear your enjoying the recipe 🙂

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  110. trying it now! the pork just went in the pot!

    • Whisking Mama

      Marta, let me know what you think!? 🙂 and enjoy!!!

      • Hi, you have probably answered this somewhere but, How much would I double the recipe for a 4 and a half pound boneless tenderloin roast? And about how long would I cook this and at what setting? My crock pot is not one of the fancy new ones, it has low, hi, and warm. LOL Thanks. Lawrence.

        • Lawrence, yes double the recipe. As for timing watch carefully and check internal temperature after 7 hours.

          • Sounds good, I will make this tomorrow as I have to work tonight. I am pretty good cook being a single dad of a 17 year old boy but, I bought this roast and realized, I have not made a pork roast before. LOL I make a pretty mean lasagna though. 😉 Cant wait to try this. Thanks for responding so fast! Will let you know how it turned out.

          • Lasagna yum! Can’t wait to hear what you think!

          • Well, made this tonight and have to say, I don’t care for it. Before I go any further, let me emphasize that I am in NO way “slamming” this recipe as there are a few possible reasons it may not have turned out the way I had hope. Cut of meat, mustard, olive oil etc. I will say that, while the meat turned out very moist, it was a greasy and yellowish color. I will try this one again, this time using the 2 small cuts and see if that makes a difference. Any thoughts and suggestions would be welcomed.

  111. Do u sear the roast first?

  112. I only have honey mustard and wondered if I should reduce the amount of maple syrup if I use that?

    Excited to try it!

    Thanks

    • Terry, I would reduce the maple syrup just a bit! hope you enjoy! 🙂

      • Thanks,
        I actually didn’t put maple syrup in as I only had no name brand pancake syrup which probably has little actual maple syrup in it. lol
        I used apple juice which also gave me more liquid (my family loves sauces/gravy)

        Cooking now and smells INSANE!!! Can’t wait to try it.

        cheers,
        Terry

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  114. Katherine Irizarry

    I tried this recipe and my family enjoyed it. My kids absolutely loved it. Being a full-time mother of 2 boys it is really hard to find easy recipes that the entire family can enjoy.

    Thank you for your sharing your recipes!!!!

    • Katherine, this two kids thing is tougher then it looks! I too have this in my crock pot today to try and make life a bit easier, but oh it smells sooo yummy! So happy to hear your whole family enjoyed! 🙂

  115. I am going to try this soon! Since my husband started working 2’nd shift, Sundays after church are especially hectic! I have been looking for more slow cooker meals that do not use all the prepared foods with all sorts of terrible ingredients! Thanks for sharing!

  116. Does it matter if the liquid doesn’t cover the whole tenderloin? Concerned about it simmering dry. Thanks for your help!

    • Jon, The tenderloin should be sitting in the juices, but does not cover it. I always pour marinade over the meat and turn every couple hour if possible.

  117. Can you substitute Tamari for the soy sauce? Can’t wait to try it. Several of my co-workers have tried it and have raved about it.

  118. Hi – I am starting to fret! I cut a 2.5 lb tenderloin into two pieces to fit into my very narrow and deep crock pot. I made the marinade ( a little extra since the recipe called for 2 lbs meat) and left all of this in the fridge for my boyfriend to place into the crock around noon so we can eat it tonight. I didn’t trim anything off the pork although from memory it was lean…Should i just tell him to leave it as is ? Also, if the loins are somewhat “stuffed” into the crockpot and maybe they are a bit on top of each other in areas will that increase the needed cook time or cause other issues? i have never cooked pork before, i am trying this easy recipe for my first loin— help!!!! Hope you see this in time.

  119. I made this exactly as written using only a 1 lb pork tenderloin. My tenderloin was frozen so I cooked it on high the first 2 hours then low for 3 hours. It was cooked to fall apart perfection, but the sauce was oh so salty! I don’t know if I would make this again unless I tried low sodium soy sauce.

    • Pamela, I would definitely cut the amount of soy in half for a 1 pound tenderloin! Or low sodium would work too!

      • I may try it again using low sodium or less soy sauce because other than the saltiness the sauce was good and smelled oh do delicious while cooking. I’ll let you know how it turns out the next time.

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  121. I cooked this on high for 3 hrs from frozen. I knew this was not ideal, but it was all the time I had. The pork was a little dry, but it was still delicious. My 4 kids and husband ate it up. I made a gravy from the juices by adding 2 tbsp of cornstarch and served that over the sliced pork. I will definitely make this again, only next time on low. But in a pinch, high does work 🙂

    • Larissa, wonderful to hear the whole family enjoyed! 🙂 I do highly recommend low heat, but glad to hear it worked out. Thanks for your review!

  122. Melt in your mouth gorgeous. Have never had such tender wonderful pork. I used a sirloin pork roast, substituted the maple syrup for honey, fresh crushed garlic instead of the powder, an extra shallot instead of onion powder and an equal amout of water to the soy sauce.
    Just amazing. Thank you so much for this recipe. Everyone at my work wants it now!.

    • Carolyn, Your welcome, the substitutes you made sound wonderful. Hope everyone at your work enjoys as well! 🙂

  123. I added a little apple cider to the sauce. Great recipe!

  124. I am following exactly as above except adding in a little Sesame oil to give it a little more Asian taste 🙂 my sides will be oven roasted green beans and wasabi mashed potatoes! Thanks! It smells delicious already!

  125. Susan Doyle

    Made the pork loin this afternoon, couldn’t find maple syrup (one of my children found it when they got home from school) so used honey. It smells and tastes wonderful and my children love it. Definitely a keeper.

  126. Whiskingmama….???
    I have a 1 lb pork tenderloin I need to cook in the slow cooker but I have to leave the house at 7:00 am.
    Can I still cook this on low and still be able to eat at 7:00 pm?? Or will it be mushy and turn into taco meat??
    I’d like to get home by 6pm and make the orzo parmesan and peas to compliment. Will this be overcooked if left in the crockpot at low for 10-12 hours?

    • Jen, can you program your crock pot to switch to warm after cook time? If you left it in that long it would be very over done.

  127. Do you use a round or an oval crockpot for this recipe? I only have a round one and am wondering if it will be okay to bend the pork a little bit to make it fit?

  128. This recipe past the test. Moist and tender but the best part was both kids asked for more.

  129. Hi! What would you think of adding apples? Thanks.

  130. Whisking Mama,

    I’d like to prepare this pork tenderloin recipe for 12.. How many pounds should I buy and would it work in my 6 quart slow cooker?

    Bea

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  132. If i wanted to make this for 12 ppl. How many lbs would that be? and how long in the slow cooker?

  133. I am trying this today! Super easy to put together and no time in the kitchen!

  134. I bought 3 6.5 lbs Pork Loins. I have a Roaster. Any suggestions on temperature and time?

  135. So easy & delish!
    Thanks, Mama!

  136. Can I use pancake syrup instead of maple syrup?

  137. I made this for dinner tonight, using a 1.5lb Pork Loin Roast. I was worried about the sodium level since I didn’t have any low sodium Soy Sauce on hand so I added a tiny bit of water. I also didn’t have any shallots so I added a bit more onion powder and it was delicious! I cooked a head of Cabbage seasoned with a piece of bacon leftover from breakfast, a piece of fat trimmed from the Pork after cooking and a bit of the liquid from the Crock Pot and it turned out so good, the Cabbage went very well with the Pork…I will definitely be making this many more times! Thanks for the recipe.

  138. great recipe, I did add carrots, celery and string beans to the bottom of the slow cooker and put the pork loin on top of them. I used grey poupon dijon mustard instead of yellow because it’s what I had. I didn’t measure the ingredients just mixed it to what looked appropriate. really liked it and will try it again, possibly changing the maple syrup for honey and add a teaspoon of red pepper flakes to see what that tastes like.

  139. Hi again WM,
    Made this with the Orzo, Parm and Peas (also see comment there), All said and done this slow cooker pork had a great flavor. I thickened up what was in the bottom of the crock pot for a little extra gravy and it was wonderful. Look forward to trying more of your recipes.

  140. Pete Evangel

    Tried this tonight and loved it. I’m a tad sensitive to soy sauce (salt content) so I added 1/4 cup of water to the mix and since I didnt have shallots, I used diced dried onions (no onion salt). Used 2 1/2 pound pork tenderloin and cooked 6 hours on low. The house smelled sooooo good. Used the juice when plated for dipping. Found most of the salt had cooked out (thankfully). I will use this again, but reduce the soy sauce by half and keep the water. Tenderloin was moist and tender (cut with a fork). I had to use “the” sharpest knife in my drawer, the regular ones wanted to shred this!!!! One of the best crock pot pork recipes I’ve ever tried.

  141. This sounds good…Do you think throwing in a handful of big carrot pieces
    into the crock pot mix would throw off the flavor?

    • Suzanne, I often cook with potatoes and carrots in the pot, it does absorb some of the flavor, but still delicous. My favorite way is to cook the tenderloin alone and throw all the veggie on a sheet pan to roast.

  142. Hi there. The recipe looks great. I have no maple syrup and I can’t afford it as it is very expensive here. Can I substitute brown sugar?

    • Hi Kevin, I’m not sure about brown sugar since I have not tried, but posibly may work. I’ve substituted with honey before and that worked great.

  143. I have been craving a good pork loin and this recipe looks PERFECT! Actually all your recipes look incredible and I can’t wait to try them out. I’ve been trying to get out of the routine of cooking the same things over and over and I think I’m going to start trying out your recipes to expand my weekly menu!
    I’m going to try this out on the weekend and try the orzo with it as well.

  144. It’s cooking now and smells fantastic! Was so easy to throw together. I substituted fresh ingredients, gluten-free soy and spicy mustard. It’s what I had on hand so couldn’t be easier. Can’t wait to try!

  145. This truly was the best pork tenderloin recipe I’ve ever made! The juice was awesome. I found myself just sipping the juice at one point! I just so happen to have the ingredients for the cheese pea orzo side dish and it was really good too. Very easy for my 2 year old son to eat. Thank you!!

  146. Hi! I’m making this right now and wondering….Should the marinade cover the tenderloins in the crock pot? Thanks!

    • Hi Kendra, I pour the marinade over the tenderloin, the volume of marinade does not cover the meat while cooking; but you may spoon the marinade over the meat while cooking or as I suggest turn the meat at least once while cooking. Hope this helps and you enjoy 🙂

  147. Dazhanae King

    I haven’t tried it yet but im 3 hours in & my house smells fantastic I just know I’m going to love it

  148. I’ve got a little over 5lbs cut into 2 foot long pieces. I doubled the marinade mix I’m just worried about the time? Thoughts? And thank you! I’m a SAHM to 4 + 1 on the way and I don’t know WHY I’ve waited this long for the miracoulous crockpot trend?! Thanks in advance.

  149. Hi,

    I tried the pork roast but didn’t have maple syrup so I used molasses. It was very tasty. I also tried the orzo with peas and that was delicious. I used a mac and cheese blend cheese. thank you so much for the recipe.

  150. Anthony Mendoza

    Thank you very much. As a new stay at home dad I need all the help I can get. My family loved it.

  151. Hoping someone can answer by tomorrow morning! Cooking this for all my co workers tomorrow!

    I want to add carrots and potatoes to it. Should I cut them at all? Do they need to be on either the top or the bottom of the pork? I want to be sure to cook it correctly so any input would be fantastic. I just don’t want it to effect the meat, and of course I do not want to end up with uncooked veggies!
    Thanks! Looking forward to eating this!!!!!

    • Colleen, sorry my phone wasn’t receiving emails for some reason yesterday! Yes cut the potatoes and add them to the bottom, add salt and pepper to them. Hope you enjoy 🙂

      • Ok, just to verify, the meat does not need to be at the bottom in the juice when you first start it? it can rest on the potatoes? is it ok if there are veggies around the sides, and maybe a few on top? I do plan to turn it as you suggest. Sorry for all the questions, I just want it to come out right or my co workers may kill me lol!

        • Colleen, the one thing I’ve notice when adding veggies is it may dilute the power of the marinade, but still with a lovely flavor. Veggies on bottom is perfectly fine; but if your worried and want to do the tenderloin alone you can throw the veggies on a baking sheet to roast and serve along side(this is my favorite way)

  152. Donna, I’m so sorry to hear!

  153. Pingback: Slow Cooker Balsamic Pork Tenderloin | Sweet Peas and Saffron

  154. Help I don’t have any maple syrup can I use honey

    • Cathy, oh my I’m sorry I didn’t get to you sooner my phone ran out of storage and didn’t update me today! Yes, you can substitute honey.

  155. Robert Fischbach

    This is the first time I used my new Crock-Pot. Absolutely delicious! I used a lower sodium soy sauce, deli mustard and a red onion. This could become a favorite.

  156. Awsome, followed directions and was left with a delicious dish. The pork was very tender and flavorful.

  157. This was SO tasty. I added some gravy browning to it & served it with mash & veg. Delicious!! Will also try the original way with rice…sounds yummy. The marinade was gorgeous! Added extra flavour to the gravy sauce 🙂 xx

  158. This recipe was very good and easy to make (win-win!). My husband and I really enjoyed it. I have some food issues, so I used coconut aminos instead of soy sauce and I used date paste instead of maple syrup. I’ll definitely be making this again!

  159. This was such a great recipe! I read through a lot of the comments because I had a 3.5 pound pork loin to use. I doubled the ingredients, and had no shallots, so I used some minced onion. Within an hour, the kitchen smelled so wonderful! My cooker’s low setting cooks a bit higher than I would like, so I checked it after 4.5 hours on low. The temp was 150, so I took it out and covered it for 10 minutes. The loin was so juicy and flavorful that my husband asked if I would make another one for him to have for work next week. Thank you so much for this EASY and fantastic recipe! Perfect for football Sunday!

  160. Telzey Amberdon

    I substituted real garlic that I put thru a garlic press for powdered garlic, took out the onion powder (I don’t have any), and added powdered ginger & a scoop of chopped up pickled ginger (because ginger & soy sauce go together like soul mates.) I didn’t have yellow mustard so I used brown mustard. Basically, I used what I had on-hand in the fridge & spice cabinet instead of going out and buying ingredients. It’s still pretty much the same recipe.

    After 4 hours, it’s pretty amazingly delicious and smells so good my neighbor commented on it. The tenderloins tasted and looked perfectly cooked through, but I worry that it only went up to 140 on my meat thermometer, which is that’s a little low for pork, so I’m leaving it another hour in the cooker in hopes the inner temperature will climb. Maybe my slow cooker, a Rival from the mid-80s (made in the USA) runs a bit cooler on “low” than modern slow-cookers do? Still love the recipe!

  161. Michael Truscott

    It was excellent. I loved it. I look forward to trying some of your other recipes. Thanks so much!

  162. Unbelievably easy and the flavors were perfection, thanks for the recipe! Can’t wait to try the orzo too 😊

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