I love a slow cooker pork tenderloin, because it’s “skinny” & easy to prepare! There’s so little fat in this dish, I feel like I am serving a guilty pleasure! Marinating the pork tenderloin with Dijon mustard & maple syrup flavors the meat beautifully, then adding balsamic glaze while the pork tenderloin slow cooks puts this dish over the top! Pork tenderloin really does well in a slow cooker…the meat falls apart nicely, & coating the pork in the marinade, which becomes a fabulous sauce, makes this dish sublime. You can serve this pork any way you wish…just as it is, or in rolls with a little extra Dijon mustard, but my favorite way is to serve the Slow Cooker Pork Tenderloin in tender butter lettuce leaves served with a dollop of Cranberry Asian Pear Relish, a tart yet sweet relish that compliments the Slow Cooker Pork Tenderloin nicely. This dish is a part of a Girls’ Game Day Menu, but, trust me, the boys will love it just as much! This one is a keeper!
In a resealable bag, combine the pork tenderloin, Dijon mustard & maple syrup. Allow the pork tenderloin to marinate for at least 4 hours to overnight.
Place the pork tenderloin & marinade in a slow cooker. Drizzle the balsamic glaze over the pork tenderloin. Add a few pinches kosher salt & a few grinds freshly ground black pepper.
Slow cook the pork tenderloin on low for 3-4 hours. Turn the pork tenderloin about halfway through the cooking process.
Shred the pork tenderloin...it will break apart easily. Mix thoroughly with the marinade & keep on warm till ready to serve. I prefer to serve the Slow Cooker Pork Tenderloin in butter lettuce leaves with a hearty dollop of the Cranberry Asian Pear Relish as lettuce wraps, but any bread/roll/tortilla will work as well.