There’s something deeply comforting about walking into your kitchen and being greeted by the warm, savory aroma of slow-cooked pork tenderloin. This Crockpot Maple-Glazed Pork Tenderloin with Garlic and Thyme is exactly that kind of dish—easy, flavorful, and worthy of both a regular weeknight meal and a spot on your Thanksgiving table. With its balance of sweet maple syrup, herbaceous thyme, and mellow roasted garlic, this recipe turns a humble pork cut into something special. It’s the kind of slow cooker meal that feels gourmet, even though it’s surprisingly simple to prepare. If you're already on the hunt for pork loin crock pot recipes easy enough for busy days, yet elegant enough for holidays, this one checks every box.
Crockpot Maple Glazed Pork Tenderloin with Garlic and Thyme
Prep Time 15 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
Course Main Course
Cuisine American
Crockpot/Slow Cooker Any 4–6 quart model will work perfectly. For pork tenderloin recipes in crockpot slow cooker setups, oval-shaped models accommodate the meat more easily.
Mixing bowl To whisk together the glaze ingredients.
Whisk Essential for a smooth glaze.
Measuring spoons and cups Precision matters for flavor balance.
Tongs To sear or flip the pork if you do the optional browning step.
Skillet (optional) For browning the tenderloin beforehand, which enhances flavor.
Small saucepan (optional) For reducing or thickening the glaze at the end.
Main Ingredients
- 2 –2.5 lbs pork tenderloin not to be confused with pork loin—tenderloin is leaner and more tender
- 3 tablespoons pure maple syrup avoid pancake syrup; real maple adds depth
- 4 cloves garlic minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion sliced thin
- ½ cup chicken broth or water
Optional for thickening glaze
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Prep the Pork
Start by patting the pork tenderloin dry with paper towels. Trim off any visible silver skin if it's still attached. While pork loin roast crock pot recipes sometimes call for searing, this recipe offers a choice. If you want extra flavor, heat a skillet over medium-high heat, add a touch of olive oil, and brown the pork on all sides (about 5 minutes total). Otherwise, you can skip this step for a true dump-and-go approach.
Mix the Maple Glaze
In a small mixing bowl, combine the maple syrup, Dijon mustard, minced garlic, soy sauce, balsamic vinegar, thyme, salt, and pepper. Whisk until smooth and well blended. This mixture should be thick and fragrant with a perfect blend of sweet and savory notes.
Layer the Slow Cooker
Place the sliced onions at the bottom of the crockpot. These will act like a flavorful bed for the pork and help prevent sticking. Lay the tenderloin on top of the onions and pour the maple glaze over it. Add the chicken broth around the sides (not directly over the pork) to keep the tenderloin moist as it cooks.
Slow Cook
Set the crockpot to low and cook for 4 hours. The pork should be tender, juicy, and easily sliceable but not falling apart like pulled pork—though if you go a little longer, it could double as a pork tenderloin pulled pork slow cooker recipe. For those seeking healthy crockpot meals, this dish fits the bill thanks to lean pork and minimal added fat.
Optional: Make a Glaze
When the pork is done, remove it and tent it with foil to rest. Pour the remaining liquid from the crockpot into a small saucepan and bring it to a simmer over medium heat. To thicken the sauce, whisk together the cornstarch and water in a small bowl, then slowly stir it into the simmering sauce. Stir until thickened into a glossy glaze, about 2–3 minutes.
Serve
Slice the pork into medallions and drizzle the glaze on top. Serve over mashed potatoes, wild rice, or roasted vegetables for a complete meal.
Pairings
This tender, sweet-savory pork dish works beautifully with a variety of sides. If you're including it on your Thanksgiving menu as a creative alternative to turkey, it pairs well with:
- Roasted sweet potatoes or a maple butternut squash mash to complement the glaze.
- Garlic green beans or Brussels sprouts for a little crunch and contrast.
- Apple and walnut salad with a cider vinaigrette for a bright, refreshing side.
- Mashed cauliflower if you’re keeping it low-carb.
- Cranberry chutney brings a tart contrast that feels festive and seasonal.
For drinks, a light Pinot Noir or a crisp hard cider works wonderfully. If you prefer non-alcoholic options, try a spiced apple cider or ginger pear sparkling water.
FAQs
1. Can I use pork loin instead of tenderloin?
Yes, but be cautious. Pork loin is larger and less tender, so it needs longer cooking—about 6–7 hours on low. It's often used in pork loin recipes crockpot style. However, it may not absorb the glaze as well, and it could dry out if overcooked.
2. Can this be turned into pulled pork?
Absolutely. If you cook the tenderloin an hour or two longer than recommended, it will break down enough to shred easily with forks. This makes it one of those pork tenderloin pulled pork slow cooker hybrids that’s ideal for sandwiches or tacos.
3. Can I make this ahead for Thanksgiving?
Yes! It’s actually better the next day. Make it up to two days in advance, refrigerate in the glaze, and gently reheat in the slow cooker or oven. This saves time and oven space on a busy holiday.
4. Is this a healthy crockpot meal?
Yes. Pork tenderloin is a lean cut, and the glaze uses natural sweeteners and minimal oil. You can reduce sodium by using low-sodium soy sauce or swapping for coconut aminos.
5. Can I cook this on high if I’m short on time?
You can, but be careful not to dry out the pork. If cooking on high, check for doneness at 2.5 to 3 hours. Tenderloin cooks fast and doesn’t have as much fat as a pork shoulder or butt.
