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Best Maple Mustard Pork Loin | 4‑Ingredient Simple

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 1/2 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.

Maple Mustard Pork Loin on a Cutting Board
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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 Plate

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.


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 1/2 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 1/2 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.

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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


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.


Units Scale
  • 3 to 4 lb. pork loin
  • 1/3 cup pure maple syrup (not pan­cake syrup, the real thing)
  • 1/3 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


  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 1/2 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.


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

Here’s anoth­er tasty crock pot pork loin, from Sarah, over at Feast for a Frac­tion. It’s a bal­sam­ic and brown sug­ar pro­file that is easy and deli­cious. too.

Side Dishes that are Perfect with Maple Mustard Pork Loin

Creamy Garlic Mashed Potatoes

Potato Salad

perfect potato salad

Sweet Potato Casserole

Slow Cooker Creamed Corn

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