Crockpot Maple Pecan Turkey Tenderloin Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can toast the pecans in a dry skillet over medium heat for 2 to 3 minutes before adding them to the slow cooker. This enhances their natural nuttiness and ensures they maintain a pleasant crunch even after the slow cooking process.

If you prefer a thicker, more caramelized glaze, remove the turkey once cooked and set it aside.

Pour the remaining liquid from the slow cooker into a small saucepan and simmer over medium-high heat until it reduces to a syrup-like consistency. Drizzle this thickened sauce over the sliced turkey just before serving.

Variations

• Savory Herb Turkey: Add a teaspoon of dried thyme or rosemary to the glaze mixture. The earthiness of these herbs perfectly complements the sweetness of the maple syrup and adds a rustic, savory dimension to the finished turkey.
• Spicy Maple Turkey: Incorporate a pinch of crushed red pepper flakes or a teaspoon of hot sauce into the mustard mixture. This introduces a subtle heat that cuts through the sweetness of the maple syrup for a more balanced profile.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in an airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a covered skillet with a splash of water over low heat until steaming and reaching 165°F (74°C). Avoid overheating to keep the turkey tender.

Store any leftover turkey in an airtight container in the refrigerator for up to 3 days. Ensure the meat is cooled within 2 hours of cooking before placing it in the fridge. The glaze will thicken as it cools, which helps keep the meat moist during storage.

While this dish is best served fresh, you can prepare the ingredients ahead of time. Store the turkey, mustard, pecans, and syrup in separate containers in the refrigerator.

When you are ready to cook, simply assemble the ingredients in the slow cooker and proceed with the cooking instructions as directed.

Serving ideas

Serve the turkey medallions warm, arranged neatly on a platter. Spoon any remaining glaze from the slow cooker over the slices to ensure they remain shiny and flavorful.

This dish pairs beautifully with sides that can soak up the maple-mustard sauce, such as roasted root vegetables, creamy mashed potatoes, or a fresh, crisp green salad.

For a more casual presentation, slice the turkey into thick medallions and serve them on a large wooden board, garnished with a few additional toasted pecans if desired.

Provide extra sauce on the side for guests to drizzle over their portions, allowing everyone to customize the level of glaze on their individual serving of tender turkey.

Frequently asked questions

Recipe card

Crockpot Maple Pecan Turkey Tenderloin

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 4

Ingredients

• 1.5 lb turkey tenderloin
• 2 tbsp Dijon mustard
• 1/2 cup chopped pecans
• 1/3 cup maple syrup

Instructions

1. Place the raw turkey tenderloins into the bowl of your slow cooker. Ensure they are laid out in a single layer to promote even cooking throughout the process.
2. Spoon the Dijon mustard over the turkey tenderloins. Scatter the chopped pecans over the top, then pour the maple syrup evenly across the turkey and nuts to coat them.
3. Cover the slow cooker and set to low heat for 4 hours. Once finished, ensure the internal temperature of the turkey reaches 165°F (74°C). Remove the turkey and let it rest for at least 3 minutes, up to 5 minutes, before slicing.

Contains: tree nuts, mustard

Estimated nutrition per serving

Calories

280

Protein

35 g

Carbohydrates

18 g

Fat

8 g

Fiber

1.5 g

Sugar

15 g

Sodium

320 mg

Automatic estimate from the ingredient list, not laboratory-verified.