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+ servings
sliced pork tenderloin topped with gravy on a white platter with fresh thyme and green apples.

Slow Cooker Pork Tenderloin with Apples

Amanda
Slow cooker pork tenderloin with apples is a delicious and easy comfort food meal. Made with sweet onions and granny smith apples this easy slow cooker recipe even comes with a homemade maple pan gravy.
5 from 7 votes
Prep Time 40 minutes
Cook Time 4 hours
Total Time 4 hours 40 minutes
Course Main Course, Main Dishes
Cuisine American
Servings 6 servings
Calories 410 kcal

Ingredients
  

  • 2 pork tenderloins approximately 2-3 pounds
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons olive oil
  • 1 medium sweet yellow onion cut into thin slices
  • 1 large granny smith apple cut into thin slices
  • 1 Tablespoon minced garlic
  • 2 cups chicken broth
  • 4 Tablespoon unsalted butter
  • ¼ cup all purpose flour
  • 1 teaspoon dijon mustard
  • 3 Tablespoons maple syrup

Instructions
 

  • Pat the pork tenderloins dry with a paper towel and then season them all over with the salt, pepper, dried thyme, ground mustard, garlic powder and onion powder.
  • Heat a large skillet with the olive oil over medium heat until the oil starts to shimmer in the pan.
  • Sear the pork tenderloins in the hot skillet for 3-5 minutes on each side until nicely browned and then remove from the heat. Reserve the skillet to make the gravy later.
  • Place the seared pork tenderloins in a slow cooker and top with the onions, apples, garlic and chicken broth.
  • Cover and cook on high for 2 hours or low for 4 hours, until the pork is fork tender.
  • Remove the tenderloin from the slow cooker and place on a cutting board to rest while the gravy is made.
  • Reheat the skillet that the meat was seared in on the stovetop over medium heat.
  • Melt the butter in the hot skillet and then whisk in the flour, cooking for 1 minute, while whisking continuously.
  • Slowly whisk in all of the juices, along with the apples and onions from the slow cooker.
  • Next, whisk in the dijon mustard and maple syrup. Continue to cook, while whisking, for 2-3 minutes until the gravy is thickened.
  • Slice the pork tenderloin into one inch medallions and serve with the pan gravy.

Notes

  • Pat the pork tenderloin dry before seasoning so it sticks and gets the best sear.
  • Searing retains moisture and gives additional flavor. In a pinch, the pork can be seasoned and added to the crock pot with the other items and cooked as directed.
  • Save the skillet the roast was seared in, to make the gravy, for extra flavor!
  • Cook pork to an internal temperature of 145˚ when checked with a reliable kitchen thermometer.
  • For best results, let the meat rest for 5-10 minutes before slicing so it can retain it's juices.
 

Substitutions and Variations

  • Pork - A pork loin roast can be used instead of pork tenderloin. It is larger and fattier than a tenderloin so additional cook time will be needed.
  • Onions - Regular yellow onions or white onions can be substituted, if needed.
  • Vegetables - Add chopped up carrots, green beans sweet potatoes or regular potatoes could be cooked along with the pork loin roast.
 

Make Ahead and Storage Instructions

Season and sear the pork tenderloin up to 24 hours before cooking time. Allow the pork to cool completely, wrap it tightly in plastic wrap and store in the refrigerator until cooking time.
Leftovers will last in the refrigerator in an airtight container for 3-5 days. It can also be wrapped tightly in plastic wrap and stored in an airtight container in the freezer for 1-2 months.
Frozen pork should be thawed in the refrigerator and can be reheated, covered, with a little bit of broth or gravy.

Nutrition

Serving: 6ouncesCalories: 410kcalCarbohydrates: 22gProtein: 42gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 144mgSodium: 1183mgPotassium: 926mgFiber: 2gSugar: 13gVitamin A: 263IUVitamin C: 5mgCalcium: 50mgIron: 3mg
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