Crock Pot Pork Tenderloin with Apples
Transform your weeknight dinners with the comforting flavors of Crock Pot Pork Tenderloin with Apples, a dish that marries savory and sweet in every bite. Succulent pork tenderloin is perfectly seasoned and seared before slow-cooking with tender Honeycrisp or Gala apple wedges, caramelized onions, and a warm blend of maple syrup, cinnamon, and cloves. Fresh rosemary infuses the dish with aromatic depth, while the juices simmer into a rich, flavorful sauce. With just 15 minutes of prep time, this set-it-and-forget-it meal is both effortless and irresistible, perfect for cozy evenings or hosting family dinners. Serve this fall-inspired entree with the luscious apple-onion mixture and a drizzle of the crock pot sauce for a meal that's sure to impress. Slow cooker pork perfection awaits!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds pork tenderloin
- 3 medium apples (preferably Honeycrisp or Gala)
- 1 large onion
- 0.25 cup maple syrup
- 0.5 cup chicken broth
- 2 sprigs fresh rosemary
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Season the pork tenderloin with salt, black pepper, and a sprinkle of cinnamon.
Heat olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side. Remove from the skillet and set aside.
Peel, core, and slice the apples into wedges. Slice the onion into thin strips.
In the bottom of the crock pot, layer the onion slices and half of the apple wedges.
Place the seared pork tenderloin on top of the apples and onions.
Add the remaining apple wedges on top of the pork.
In a small bowl, mix the maple syrup, chicken broth, cinnamon, and ground cloves. Pour this mixture over the pork tenderloin and apples in the crock pot.
Add the sprigs of rosemary on top for additional flavor.
Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and fully cooked (internal temperature of 145°F).
Once cooked, remove the rosemary sprigs and transfer the pork to a cutting board. Let it rest for 5 minutes before slicing.
Serve the pork slices with the tender apple and onion mixture on the side, drizzling with the juices from the crock pot for extra flavor.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 5732 mg | 249% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 128.8 g | ||
| Protein | 229.2 g | 458% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 165 mg | 13% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5299 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
