Want a weeknight hero that sleeps through dinner prep and still shows up smelling like a million bucks? Slow cooker magic, meet maple and tarragon romance.
This recipe turns a humble pork loin into something tender and glossy with almost no babysitting. That’s why busy cooks and lazy chefs both love it.
But here’s the catch! The flavor looks fancy, but it’s actually laughably easy.
Contents
Equipment: Must-haves
- Slow cooker (crockpot)
- Cutting board
- Sharp knife
- Measuring cups and measuring spoons
- Small bowl and whisk
- Tongs
Equipment: Nice-to-haves
- Cast-iron skillet (for searing)
- Instant-read thermometer
- Silicone brush (for glazing)
- Serving platter
Ingredients
- 1 pork loin (about 1.5–2 lb), trimmed of excess fat
- 1/3 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce (or tamari)
- 1 clove garlic, minced
- 1 small onion, thinly sliced
- 1 teaspoon dried tarragon (or 1 tablespoon fresh, chopped)
- 1/2 cup chicken broth
- 1 tablespoon olive oil (optional, for searing)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon cornstarch
- 1 tablespoon cold water (for slurry)
Instructions
- Pat the pork loin dry and season all over with salt and pepper.
- If you have a skillet, heat oil over medium-high and sear the pork on all sides until browned; this step adds extra flavor but you can skip it if you’re short on time.
- Place sliced onion in the bottom of the slow cooker to create a little bed for the pork.
- Put the pork loin on top of the onion in the slow cooker.
- Whisk maple syrup, Dijon mustard, soy sauce, minced garlic, and dried tarragon together in a small bowl until glossy and well combined.
- Pour the maple-tarragon mixture over the pork, using a silicone brush or spoon to coat the top evenly if you like.
- Pour chicken broth into the slow cooker around the pork—this keeps the cooker moist and helps the sauce develop.
- Cover and cook on low until the pork is tender and reaches safe doneness, checking with an instant-read thermometer if you have one.
- When the pork is nearly done, carefully transfer the pork to a serving platter and tent with foil to rest.
- Strain or spoon the cooking juices into a saucepan and skim any excess fat from the top.
- Whisk cornstarch and cold water together to make a slurry, then stir the slurry into the saucepan and simmer until the sauce thickens and becomes glossy.
- Taste the sauce and adjust seasoning with a pinch of salt or pepper if needed.
- Slice the pork against the grain into even slices and spoon the warm maple-tarragon sauce over the top.
- Serve on a platter with the cooked onion underneath and garnish with a sprinkle of tarragon if you have fresh herbs on hand.
Good to Know
Timing tip: Cooking on low gives the most tender result and keeps the pork juicy. If you’re short on time, cook on high and check earlier—just watch the thermometer.
Searing is optional but adds a richer color and a deeper flavor; do it when you want to impress without extra fuss. For a glossy sauce, don’t skip the cornstarch slurry—heat helps the maple syrup and broth meld into a clingy glaze.
Variation: Swap dried tarragon for fresh tarragon at the end for a brighter, more anise-like hit. Serving suggestion: Pair with mashed potato, roasted root vegetable, or a crisp green salad to balance the sweet glaze.
Storage: Keep leftovers in an airtight container for up to three days and reheat gently to avoid drying the pork. Diet notes: Use tamari instead of soy sauce to make it gluten-free, and choose low-sodium broth to control salt.
Final bit of wisdom: let the pork rest before slicing. It’s the difference between juicy slices and dry regret.
