Home » Pork

Best Maple Mustard Pork Loin | 4‑Ingredient Simple

Maple Mustard Pork Loin on a Plate

Maple Mus­tard Pork Loin is SO easy. The hap­py bonus is that it has com­pa­ny-wor­thy scrump­tious fla­vor. This is a 4‑in­gre­di­ent-sim­ple slow cook­er recipe that takes 2 to 2 ½ hours to cook. It’s also gluten, grain and dairy free.

Five min­utes of prep-work nets you a savory, juicy pork loin with out­stand­ing fla­vor. The mus­tard gives it a won­der­ful zing and is tem­pered ever so slight­ly by the sweet­ness of pure maple syrup. Cajun sea­son­ing adds a light kick of spice that rounds out a delight­ful fla­vor pro­file. The pan drip­pings from this roast make a fab­u­lous driz­zle for serving.

You guys. C’mon. I was fair­ly con­fi­dent the recipe would work, but this is tru­ly deli­cious. It pairs with so many dif­fer­ent sides because of the great bal­ance between salty, sweet, savory, sour and the slight­est hint of spice. They work in per­fect har­mo­ny to cre­ate a taste that leaves you want­i­ng more.

The first night we served it sliced, over a bed of creamy polen­ta, with some steamed broc­coli. But, this Maple Mus­tard Pork Loin would also be tremen­dous with gar­lic mashed pota­toes, sweet pota­toes, or even rice. It’s so versatile!

It makes per­fect left­overs, too. Slice it thin for sand­wich­es. Shred it for a bar­be­cue pork sand­wich. Crisp in a skil­let with a lit­tle but­ter and use it in tacos or que­sadil­las. Add it to pas­ta, pota­toes or rice for a quick-fix casse­role. Or even stir-fry it with some veg­gies and toss it over rice. The pos­si­bil­i­ties are end­less­ly delicious!

I can’t wait for you to enjoy it!

Maple Mustard Pork Loin on a Cutting Board

Pork Loin vs Pork Tenderloin

Maple Mus­tard Pork Loin is made with a pork loin, not pork ten­der­loin. The loin is a larg­er, roast-style cut. It does bet­ter with roast­ing and slow cook­ing meth­ods. The loin is cut from the back of the hog. It is a lean piece of meat, how­ev­er it usu­al­ly has a thick fat cap on the top. 

You may see it called cen­ter cut pork loin roast, cen­ter cut pork roast or pork cen­ter loin roast. In our part of the world it’s sim­ply called pork loin. I can buy a whole loin or a half. The half is what you’re look­ing for for this recipe. They usu­al­ly range between 3 and 5 lbs.

A pork ten­der­loin is not a good choice for Maple Mus­tard Pork Loin. It is a small­er, much thin­ner cut of meat. It’s from a mus­cle that runs along the back­bone and usu­al­ly only weighs about one pound. They often come two to a pack­age, in our area. Because of their small size and lean­ness they are best cooked quickly.

It’s def­i­nite­ly impor­tant not to con­fuse pork loin and pork ten­der­loin when mak­ing a recipe. They are very dif­fer­ent cuts of meat. The suc­cess of your recipe depends on choos­ing the cor­rect one. So, just a reminder that this recipe uses a pork loin. You’re gonna love it!

Maple Mustard Pork Loin on a Cutting Board

The Ingredients

Pork loin: Be sure to choose a pork loin. For this recipe you want it around 3 to 4 pounds. Don’t be scared off by that thick fat cap. It ren­ders well and that melty fat car­ries sea­son­ings and mois­ture down into the meat as it cooks. Excess can be removed after cooking.

Pure maple syrup: The real thing. This is so impor­tant. You’ll be extreme­ly dis­ap­point­ed if you try to make this with pan­cake syrup. Pure maple syrup is loaded with nutri­ents and its own dis­tinct fla­vor. It adds sweet­ness in a health­i­er way than any refined sug­ar. It can be Grade A or Grade B. A is tak­en ear­li­er in the sea­son, is lighter in col­or and has less maple fla­vor than Grade B. It also has few­er min­er­als than Grade B. Grade B has a much stronger maple fla­vor, is thick­er and is loaded with min­er­als. Choose the one you like best. I had Grade A on hand when cre­at­ing this recipe. But, if I can find it and afford it, I LOVE Grade B. Yum!

Stone ground mus­tard: The zing! Stone ground mus­tard is vine­gary, spicy and salty all at the same time. It’s a great coun­ter­bal­ance for the maple syrup. And the acid from vine­gar helps to break down con­nec­tive tis­sues and ten­der­ize the meat. The seeds add won­der­ful fla­vor and tex­ture to the dish. 

Cajun sea­son­ing: I used my own home­made Cajun sea­son­ing. Cajun sea­son­ing blends can vary tremen­dous­ly. So, if you want the same fla­vor pro­file as the dish I made, my home­made sea­son­ing is the way to go. But, if you have your own favorite Cajun sea­son­ing, you can def­i­nite­ly use it to cre­ate a fla­vor pro­file you are more accus­tomed to.

salt

Slow Cooking Maple Mustard Pork Loin

When using a slow cook­er, the gen­er­al rule of thumb for most recipes is 4 hours on high or 6–8 hours on low. And over­all, that typ­i­cal­ly gets you by. But, to achieve opti­mum results from your slow cook­er, you need to treat it just like you would your oven. Adjust the time to what you are cook­ing. This is espe­cial­ly impor­tant when cook­ing lean pork. For beau­ti­ful, ten­der and juicy slices, you need much less time.

For the 3–4 pound pork loin in this recipe, I am rec­om­mend­ing you cook it on low heat for 2 to 2 ½ hours. Begin check­ing the inter­nal tem­per­a­ture of the meat at 2 hours. If it has­n’t reached the USDA rec­om­mend­ed inter­nal tem­per­a­ture of 145° F, put the lid back on and check again every 10 or 15 minutes.

When the tem­per­a­ture is right, move the pork loin to a wood­en cut­ting board and tent it loose­ly with alu­minum foil. It needs to rest for 10–15 min­utes. It will con­tin­ue to cook dur­ing that rest peri­od and all the juices will redis­trib­ute. Try­ing to slice it before a rest peri­od will result in a tougher roast and loss of all the fla­vor­ful juices. Patience is the key to ten­der, suc­cu­lent pork.

How to Make Maple Mustard Pork Loin

  1. Place the pork loin in your slow cook­er, fat cap up. Use a sharp knife and score a criss-cross pat­tern through the fat cap. The goal is to go all the way through the fat, but not into the meat. A slight cut into the meat is no big deal, though.
  2. Sprin­kle the Cajun sea­son­ing over the top of the pork loin. Rub it into all the nooks and cran­nies of the criss-cross you just cut. Do the same with the Table­spoon of salt.
  3. Mix the maple syrup and stone ground mus­tard and pour it over the top of the pork loin.
  4. Put the lid on the slow cook­er. Cook the pork loin on LOW for 2 to 2 ½ hours. At the two hour mark, start check­ing for an inter­nal tem­per­a­ture of 145° F. If you’re not quite there, cov­er the slow cook­er, and con­tin­ue cook­ing. Check every 10 ‑15 min­utes to see if the meat has reached the USDA rec­om­mend­ed temperature.
  5. When you hit 145° move the pork loin to a cut­ting board and tent it with foil for a 10 — 15 minute rest­ing peri­od. The rest allows the juices to redis­trib­ute through the meat and helps it to be more tender. 
  6. Slice and serve. The pan drip­pings in the bot­tom of the slow cook­er make an excel­lent sauce/ drizzle.

The Recipe

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Maple Mustard Pork Loin on a Plate

Best Maple Mustard Pork Loin


  • Author: Glen­da Embree
  • Total Time: 2 hours 5 minutes
  • Yield: 6 serv­ings 1x

Description

Maple Mus­tard Pork Loin is a sim­ple and deli­cious main dish.  The mus­tard gives it a won­der­ful fla­vor and is tem­pered ever so slight­ly by the sweet­ness of pure maple syrup.  Cajun sea­son­ing adds a light kick of spice that rounds out a delight­ful fla­vor profile.


Ingredients

Scale
  • 3 to 4 lb. pork loin
  • ⅓ cup pure maple syrup (not pan­cake syrup, the real thing)
  • ⅓ cup stone ground mustard
  • 1 Table­spoon Cajun Sea­son­ing (Since every blend is a lit­tle dif­fer­ent, I rec­om­mend the home­made Cajun sea­son­ing I cre­at­ed the recipe with.  If you have a favorite store-bought blend, you could def­i­nite­ly try it, though.)
  • 1 Table­spoon salt

Instructions

  1. Score the fat cap of the pork loin in a criss-cross pattern.
  2. Lay the pork loin in your slow cook­er, fat cap up.
  3. Sprin­kle the Cajun sea­son­ing over the top of the loin and rub it into all the nooks and cran­nies of the scor­ing you just completed.
  4. Sprin­kle the salt over the top of the loin.
  5. Mix togeth­er the maple syrup and stone ground mus­tard.  Pour it over the top of the meat.
  6. Put the lid on your slow cook­er and set it on LOW.
  7. Cook for 2 to 2 ½ hours, until the inter­nal tem­per­a­ture of the loin is 145° F.
  8. Remove the pork loin to a cut­ting board to rest and loose­ly tent it with a piece of foil.  (I actu­al­ly just set my slow cook­er lid over the top of it.)
  9. Allow to rest for at least 10 min­utes.  The inter­nal tem­per­a­ture will keep ris­ing as it rests and the con­nec­tive tis­sues will relax and allow the juices to redis­trib­ute through the meat.  Don’t try to carve it with­out the rest peri­od or you will end up with dry pork.
  10. After some time to rest, carve the pork loin into slices of your desired thickness.
  11. Pan drip­pings in the bot­tom of the slow cook­er can be served as a deli­cious driz­zle over the meat and minced pars­ley is a pret­ty garnish.

Notes

I haven’t made this recipe in the oven, but the prin­ci­ples should be near­ly the same. Pre­heat the oven to 350°, which is high­er than the slow cook­er. Put the roast in a roast­ing pan or a deep cake pan (fat cap up) and roast 20–25 min­utes per pound. So for a 4 pound pork loin, it would take around an hour and 40 min­utes, in the oven. You still need to check for that inter­nal temp of 145° F and rest the meat before slicing.

  • Prep Time: 5 min­utes
  • Cook Time: 2 hours
  • Cat­e­go­ry: Main Dish, Meat, Pork
  • Method: Slow Cook­er
  • Cui­sine: Amer­i­can

Key­words: pork loin, slow cook­er, mus­tard, maple syrup, Cajun seasoning

Side Dishes that Would Be Great with Maple Mustard Pork Loin

Creamy Gar­lic Mashed Potatoes

Pota­to Salad

Sweet Pota­to Casserole

Slow Cook­er Creamed Corn

10 thoughts on “Best Maple Mustard Pork Loin | 4‑Ingredient Simple”

  1. Thank you so much for shar­ing this amaz­ing recipe! Will sure­ly have this again! It’s real­ly easy to make and it tast­ed so deli­cious! High­ly recommended!

    Reply

Leave a Comment

Recipe rating