Slow Cooker Maple Bacon Pork Tenderloin for Easy Dinners Tips, FAQ & printable recipe

Tips for success

To achieve a deeper color on the bacon, you can place the cooked pork tenderloin under the broiler for 2 to 3 minutes after removing it from the slow cooker.

This step is optional but helps to crisp the bacon bits that have softened during the slow cooking process. Watch it closely to prevent the maple glaze from scorching, as the high sugar content can turn from golden to burnt very quickly under direct heat.

If you find the glaze is too thin when the cooking is finished, remove the pork and set it aside to rest. Turn the slow cooker to the high setting and leave the lid off for 10 minutes.

This allows the excess moisture to evaporate and the maple-mustard sauce to thicken into a syrupy consistency. Pour this reduced sauce over your sliced pork just before serving to maximize the flavor and visual appeal of the final dish.

Variations

• Spicy Maple Pork: Add one teaspoon of crushed red pepper flakes or a dash of cayenne pepper to the maple syrup before pouring it over the pork for a pleasant, subtle heat that cuts through the sweetness.
• Herbed Maple Pork: Incorporate one tablespoon of fresh thyme or rosemary leaves when adding the bacon. The woody herbs complement the maple syrup and add a sophisticated aromatic layer to the final dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months in a freezer-safe bag.

Reheat

Reheat in a pan with a splash of water or broth over low heat until warmed through to prevent drying.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the meat from drying out, store it with a small amount of the remaining glaze. Ensure the pork cools to room temperature within 2 hours of cooking before placing it in the fridge to maintain safety and quality.

You can prepare the ingredients in the slow cooker insert, cover it, and keep it in the refrigerator for up to 12 hours before cooking. When ready to cook, simply place the insert into the slow cooker base and start the cycle. Note that you may need to add 30 minutes to the cooking time to account for the chilled temperature of the ingredients.

Serving ideas

Serve the maple bacon pork medallions alongside roasted root vegetables or a crisp green salad. The sweetness of the glaze pairs exceptionally well with earthy flavors like roasted carrots, parsnips, or steamed green beans.

A side of mashed potatoes or creamy polenta also works perfectly, as these starches are excellent at soaking up the extra maple-mustard glaze that remains in the slow cooker.

When plating, arrange the medallions in a fan pattern and spoon the thickened glaze over the top. Garnish with a few fresh herbs if desired, though the bacon itself provides a beautiful texture and color.

Since the pork is rich and sweet, keep the side dishes relatively simple to avoid overwhelming the palate. A light vinaigrette on a side salad provides a refreshing contrast to the richness of the pork.

Frequently asked questions

Recipe card

Slow Cooker Maple Bacon Pork Tenderloin for Easy Dinners

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 lb pork tenderloin, trimmed
• 4 slices bacon, diced
• 1 tbsp Dijon mustard
• 1/4 cup pure maple syrup

Instructions

1. Place the raw pork tenderloin into the bottom of the slow cooker. Ensure it is laid flat for even cooking throughout the process.
2. Scatter the diced bacon evenly over the top of the pork. Add the Dijon mustard, then pour the maple syrup over the entire assembly to coat the meat.
3. Cover and cook on low for 4 hours. Once cooked, check that the internal temperature reaches 145°F (63°C). Remove the pork and let it rest for 5 minutes before slicing into medallions.

Contains: mustard

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

18 g

Fat

11 g

Fiber

0.5 g

Sugar

16 g

Sodium

450 mg

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