Crock Pot Pork Tenderloin with Apples and Sweet Potatoes
Transform your dinner table with this cozy and flavorful Crock Pot Pork Tenderloin with Apples and Sweet Potatoes! This effortless slow-cooker recipe combines tender, seared pork with sweet, caramelized apples, hearty chunks of sweet potatoes, and fragrant onions, all infused with the warm flavors of cinnamon, thyme, and a tangy apple cider mustard glaze. Perfectly balanced between savory and sweet, this dish is ideal for fall gatherings, weeknight meals, or meal prepping. With just 20 minutes of prep time, this healthy and comforting one-pot meal comes together as the crock pot does all the hard work, leaving you with melt-in-your-mouth pork and perfectly roasted vegetables. Serve it warm with a drizzle of the luscious cooking liquid for a truly soul-soothing dish!
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 2 large sweet potatoes
- 2 medium apples (fuji or honeycrisp)
- 1 medium yellow onion
- 3 large garlic cloves
- 2 tablespoons olive oil
- 0.5 cup chicken broth (low-sodium)
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Instructions
Peel the sweet potatoes and cut them into 1-inch cubes. Core the apples and cut them into wedges. Thinly slice the onion, and finely mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the pork tenderloin with salt and pepper, then sear it on all sides until golden brown, about 2-3 minutes per side. Remove the tenderloin from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the onions and garlic until softened, about 2-3 minutes.
In a small bowl, whisk together the chicken broth, apple cider vinegar, dijon mustard, brown sugar, dried thyme, and ground cinnamon.
Layer the sweet potatoes at the bottom of the crock pot. Place the seared pork tenderloin on top of the sweet potatoes, and surround it with the apple wedges and sautéed onions.
Pour the broth mixture over the pork and vegetables, ensuring that everything is evenly coated.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the pork is tender and reaches an internal temperature of 145°F (63°C).
Once done, remove the pork tenderloin and let it rest for 5 minutes before slicing. Adjust seasoning for the vegetables with additional salt if needed.
Serve the sliced pork tenderloin with the sweet potatoes, apples, and a drizzle of the cooking liquid from the crock pot.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 689 mg | 30% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 18.3 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 707 mg | 15% | |
*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.
