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Slow Cooker Pork Tenderloin and Apples

A tender and flavorful pork tenderloin slow-cooked with crisp apples, onions, and a savory sauce. Perfect for a cozy weeknight dinner with minimal effort and fantastic autumn flavors.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds pork tenderloin
  • 2 large apples cored and sliced (e.g., Honeycrisp, Granny Smith)
  • 1 medium yellow onion sliced
  • 1 cup chicken broth
  • 0.25 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons brown sugar packed
  • 1 teaspoon dried thyme
  • 0.75 teaspoon salt
  • 0.5 teaspoon black pepper freshly ground

Method
 

Preparation Steps
  1. Pat the pork tenderloin dry with paper towels. Rub thoroughly with salt and black pepper.
  2. Place the sliced yellow onions in the bottom of a 6-quart slow cooker. Top with the sliced apples.
  3. Place the seasoned pork tenderloin over the apples and onions in the slow cooker.
  4. In a small bowl, whisk together the chicken broth, apple cider vinegar, Dijon mustard, brown sugar, and dried thyme until well combined.
  5. Pour the prepared sauce evenly over the pork, apples, and onions in the slow cooker.
  6. Cover the slow cooker and cook on low for 4-5 hours, or on high for 2-3 hours, until the pork is tender and cooked through (internal temperature reaches 145°F).
  7. Carefully remove the pork from the slow cooker and let it rest on a cutting board for 5-10 minutes before slicing. Serve the sliced pork with the warm apple and onion mixture and the delicious sauce from the slow cooker.

Notes

This dish pairs wonderfully with creamy mashed potatoes, wild rice, or a side of steamed green beans. For a thicker sauce, you can remove the pork and apples after cooking, then whisk 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water into the sauce in the slow cooker. Cover and cook on high for an additional 15 minutes, stirring occasionally, until the sauce has thickened.