Honey mustard pork loin is one of those wonderfully unfussy dishes that tastes like you fussed. The combination of sweet honey and tangy mustard has roots in European cooking—particularly in France and Germany—where mustard has long been used to balance richness in pork and other meats. Here in the Midwest, it’s become a weeknight staple sauce because it’s pantry-friendly and universally appealing. This slow cooker version leans into that tradition but pares things down to just four ingredients, letting the pork stay front and center while the sauce slowly caramelizes around it. It’s ideal for busy days when you want a comforting, home-cooked meal without hovering over the stove, and it’s versatile enough to work for Sunday dinner, meal prep, or casual entertaining.
This honey mustard pork loin plays well with all the classic comfort sides. Spoon it over a bed of creamy mashed potatoes or a nutty wild rice blend to catch all the extra sauce. If you prefer something lighter, try it with roasted green beans or a simple side salad with a sharp vinaigrette to echo the mustard notes. In my kitchen, I often serve it with buttered egg noodles or garlic mashed cauliflower for a lower-carb option. Leftovers are fantastic piled onto toasted rolls with a bit of extra mustard and pickles, or sliced thin and served cold over mixed greens for an easy next-day lunch.
Advertisement
Slow Cooker 4-Ingredient Honey Mustard Pork Loin
Servings: 6
Ingredients
2 to 2 1/2 pounds boneless pork loin roast, trimmed of excess fat
1/2 cup Dijon mustard (or a mix of Dijon and whole grain mustard)
1/3 cup honey
1/2 cup low-sodium chicken broth (or water)
Directions
1. Prepare the pork: Pat the pork loin dry with paper towels and trim any thick outer layer of fat, leaving a thin cap if you like a little richness. This helps the sauce cling better and keeps the slow cooker from becoming too greasy.
2. Make the honey mustard sauce: In a small bowl, whisk together the Dijon mustard, honey, and chicken broth until smooth and well combined. Taste and adjust the balance—add a touch more honey for sweetness or a spoonful more mustard if you prefer extra tang.
3. Arrange in the slow cooker: Place the pork loin in the bottom of a 4- to 6-quart slow cooker. Pour the honey mustard mixture evenly over the pork, turning the roast once or twice to coat it on all sides.
4. Cook low and slow: Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and reaches an internal temperature of at least 145°F (63°C). Slow cookers vary, so start checking toward the earlier end of the range.
5. Rest and slice: Transfer the pork loin to a cutting board and let it rest for about 10 minutes. This helps the juices redistribute so the slices stay moist. Meanwhile, skim any excess fat from the surface of the cooking liquid in the slow cooker.
6. Optional sauce reduction: For a slightly thicker, more concentrated sauce, pour the cooking liquid into a small saucepan and simmer over medium heat for 5 to 10 minutes, stirring occasionally, until it reduces slightly. Taste and adjust seasoning if needed.
7. Serve: Slice the pork loin against the grain into 1/2-inch slices. Arrange on a platter and spoon some of the warm honey mustard sauce over the top, passing extra sauce at the table.
Advertisement
Variations & Tips
Because this recipe is so streamlined, it’s an easy canvas for small tweaks that shift the flavor profile without adding much effort. For a smokier, more robust version, whisk a teaspoon of smoked paprika into the honey mustard mixture or use a smoky whole-grain mustard. If you like a little heat with your sweet, add 1 to 2 teaspoons of prepared horseradish or a pinch of red pepper flakes to the sauce. To lean more into a German-style flavor, swap part of the Dijon for a mild Bavarian or brown mustard and serve the pork with sauerkraut on the side. You can also turn this into a one-pot meal by nestling halved baby potatoes or thick carrot chunks around the pork before cooking; they’ll absorb some of the sauce and become beautifully tender. If you prefer a creamier finish, stir a splash of heavy cream or a spoonful of sour cream into the reduced sauce right before serving for a velvety texture. Leftovers keep well for up to 3 to 4 days in the refrigerator and can be gently reheated with a bit of extra broth to keep them moist. This recipe also works nicely with pork tenderloin—just reduce the cook time (typically 3 to 4 hours on LOW) to avoid overcooking, as tenderloin is leaner and cooks faster.
