December 16, 2017

Slow Cooker Maple-Cider Pork with Mashed Potatoes

Yesterday here in the Northeast it was cold and damp. It called for a dinner that would feel comforting and fill the house with the wonderful smells of cinnamon and allspice. It called for a dinner that would be easy to prepare but still have wonderful flavor. It called for Slow Cooker Maple-Cider Pork with Mashed Potatoes.

OK, I admit that the picture is not one of the best presentations I have done but we were so excited to get this meal on the plate and dig in, I completely forgot to take the time to make a pretty shot.  The meat becomes so tender it just pulls right apart and the sauce that gets created from the cooking liquid is sweet and delicious. Enough said. Here’s how you make it…

Slow Cooker Maple-Cider Pork

(Serves 4)
Adapted from Relish! recipe


4 pounds pork tenderloin
1/4 cup brown sugar
1 tablespoon cinnamon
2 teaspoons allspice
2 teaspoons ground ginger
1 yellow onion
1 cup apple cider or apple juice
1/4 cup low sodium soy sauce
4 tablespoons maple syrup (the real kind!)
1 tablespoon Wondra thickening flour

[1] Make the spice rub for the pork by mixing together the brown sugar, cinnamon, allspice, and ground ginger.

[2] Make sure the pork tenderloin has been trimmed to reduce the excess fat and then rub the spice rub all over the meat.

[3] Peel and cut the onion into small pieces and add to the slow cooker. Also add in the apple cider/juice, maple syrup and soy sauce and stir.

[4] Add the pork tenderloin into the pool. Set the slow cooker to low and cook for 8 hours.

That’s it! After about 2 hours the house will begin to smell amazing.

[5] Remove the meat. To thicken the sauce, add some Wondra. Serve the pork with some of that yummy sauce drizzled or poured on top.

In the last 30 minutes or so of cooking time, prepare the buttermilk mashed potatoes.

Buttermilk Mashed Potatoes

4-5 Yukon gold potatoes
3 tablespoons unsalted butter
1/2 to 2/3 cup buttermilk
Salt and pepper to taste

[1] Bring a big pot of salted water to boil.

[2] Peel and dice the potatoes and add to the pot. Cook for about 15 minutes until tender.

[3] Drain the potatoes and return to the pot.

[4] Add butter and buttermilk and mash potatoes using a potato masher.



  1. Yes! I get to use my slow cooker again! I have a tenderloin in the freezer that I wanted to take care of on the weekend – and now I have a recipe to go with! Thank you for sharing!

  2. YUM YUM !!!!!!!!!!!!!!!!!! CARE PACKAGE, ANYONE ?????????

  3. Fantastic pork. I love the maple flavoring you used.

  4. Deanna MacIntosh says:

    This sounds amazing.
    Please confirm the quantity of Soy Sauce.

    • Thanks for the catch Deanna! It should be 1/4 cup. I have updated the post.

      • Deanna MacIntosh says:

        One last thing I’m assuming the flour is to be added to the sauce and not the rub to thicken it like gravy. Cooking this tonight. I’ll let you know how I made out….Cheers,,,PS…I’m using Nova Scotia local Maple Syrup #2 right from Home….

        • Yes, sorry Deanna. The Wondra should be added to the sauce to thicken if needed. So how did it go last night?

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