Crockpot Maple Dijon Pork Loin

A pork loin that practically melts apart is within reach thanks to the slow cooker. The sweet maple and tangy Dijon create a glossy glaze that infuses every bite, and the hands-off method means you can set it and forget it while the flavors develop.

Servings: 6 servings

Set-and-Forget Flavor

In just a few minutes you can assemble pork, onion, garlic, maple syrup, Dijon mustard, and broth in a single crockpot. The low, steady heat turns a lean pork loin into a tender, juicy centerpiece that practically falls apart, all while the sweet-savory glaze thickens to a glossy finish.

The Secret to Perfectly Tender Pork Loin

Cooking the pork low and slow in a sealed crockpot traps steam and juices, preventing the meat from drying out. Adding a modest amount of broth ensures enough liquid for a sauce, while the maple-Dijon mixture caramelizes on the surface, giving depth of flavor without the need for searing.

Ingredients for Crockpot Maple Dijon Pork Loin

• 2.5 lb pork loin, trimmed
• 1 medium yellow onion, sliced (about 1 cup)
• 3 garlic cloves, minced
• 1/4 cup pure maple syrup
• 2 Tbsp Dijon mustard
• 1 cup low-sodium chicken broth
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp dried thyme (optional)

How to Make It: Crockpot Maple Dijon Pork Loin

1. Place the sliced onion and minced garlic in the bottom of the crockpot.
2. Season the pork loin with salt, pepper, and thyme, then lay it on top of the onions.
3. In a small bowl whisk together maple syrup, Dijon mustard, and chicken broth; pour the mixture over the pork.
4. Cover and cook on Low for 6 hours, or until the pork reaches an internal temperature of 145 °F and is fork-tender.
5. Remove the pork and let it rest 5 minutes before slicing; stir the cooking liquid and thicken if desired.
6. Slice the pork and serve drizzled with the warm maple-Dijon sauce from the crockpot.

Quick Tips for Success

Pat the pork dry before seasoning to help the glaze adhere. If you prefer a thicker sauce, remove the lid for the last 30 minutes to reduce the liquid, or whisk a teaspoon of cornstarch with cold water and stir it in. For extra aroma, add a splash of apple cider vinegar with the broth.

Serving Ideas

Serve the sliced pork loin over buttery mashed potatoes or creamy polenta to soak up the sauce, and pair with a simple green salad or steamed green beans for a balanced meal. The sweet-savory glaze also works beautifully as a sandwich spread for leftover pork.

Common Questions

Can I use a bone-in pork loin?

Yes, just add a few extra minutes to the cooking time; the bone helps keep the meat moist.

What if I only have a pressure cooker?

Use the “high pressure” setting for 45 minutes, then let the pressure release naturally for 10 minutes.

Can I freeze leftovers?

Absolutely—store the sliced pork and sauce in airtight containers for up to 3 months.