This crockpot pork tenderloin with apples is simple, cozy, and just a little bit special. A small pork tenderloin cooks low and slow on a bed of sliced apples and onions, and it comes out tender and juicy with a savory, slightly sweet flavor.

The recipe is sized for two, so there is no giant roast to work through all week. Prep takes about 15 minutes, and the slow cooker handles the rest while you get on with your day.

Why This Recipe Works

Pork tenderloin is lean, which means it can dry out fast in the oven. The slow cooker keeps it moist, and the apples and onions underneath act like a rack. They lift the pork off the bottom and release juice as they cook, so the meat gently steams in apple-scented liquid.

A little Dijon mustard and dried thyme balance the sweetness of the apples. Leave the apple skins on. They help the slices hold their shape and add a nice pop of color when you spoon them over the sliced pork.

Ingredients and Easy Swaps

• Pork tenderloin (1/2 pound): Most tenderloins are 1 to 1 1/2 pounds. Cut one in half and freeze the other piece for later. A boneless pork chop works in a pinch.
• Apple (1 small): Firm apples hold up best. Honeycrisp, Gala, Fuji, and Granny Smith are all good choices. Granny Smith gives a tarter sauce.
• Onion (1/2 small): Yellow or sweet onion both work. Red onion adds color.
• Apple juice or chicken broth (1/4 cup): Apple juice makes it sweeter. Broth keeps it more savory. Apple cider is another tasty option.
• Dijon mustard, dried thyme, salt, and pepper: Swap the thyme for rosemary or sage if that is what you have.

How to Make It at a Glance

1. Layer the sliced apples and onions in the bottom of a 3 to 4 quart slow cooker.
2. Season the pork with salt, pepper, and thyme and lay it on top.
3. Whisk the apple juice or broth with the Dijon and pour it over the pork.
4. Cover and cook on low for 4 to 5 hours, until the pork reaches 145°F.
5. Rest the pork for 3 minutes, slice it, and spoon the apples and onions over the top.

Common Mistakes to Avoid

• Overcooking. A small tenderloin can finish early, especially in a slow cooker that runs hot. Start checking with a thermometer around the 3 hour mark. Pull it at 145°F and let it rest 3 minutes.
• Using a huge slow cooker. In a 6 or 7 quart pot, the small amount of liquid spreads thin and the pork can dry out. A 3 to 4 quart size is best.
• Soft apples. Red Delicious and McIntosh turn to mush. Stick with a firm, crisp variety.
• Lifting the lid. Each peek lets out heat and adds cooking time. Leave it closed until you check the temperature.

Variations

• Maple apple: Stir 1 teaspoon of maple syrup into the juice and mustard.
• Warm spice: Add a pinch of cinnamon to the apples for a fall flavor.
• Browned crust: Sear the seasoned pork in a hot skillet for 1 to 2 minutes per side before it goes into the slow cooker.
• Thicker sauce: Pour the cooking liquid into a small pan and simmer with a little cornstarch slurry until it coats a spoon.

Make It a Meal

Serve it with:

• Mashed or roasted potatoes for a hearty base
• Green beans, asparagus, or Brussels sprouts for contrast and color
• A simple green salad with a light vinaigrette to round it out

Top each plate with the warm apples and onions from the slow cooker and spoon a little of the cooking liquid over everything for extra flavor.

Storage and Reheating

Store leftover pork with the apples and some of the cooking liquid in a covered container in the fridge for 3 to 4 days. The liquid keeps the slices from drying out.

Reheat gently in a covered skillet over low heat with a splash of broth, or microwave at half power in short bursts. High heat makes lean pork tough. Leftovers also make a great sandwich on a toasted roll with a little extra Dijon.

Pork Tenderloin with Apples FAQ

Is pork safe at 145°F?
Yes. The USDA says whole cuts of pork are safe at 145°F followed by a 3 minute rest. The center may look slightly pink, and that is fine.

Can I cook it on high?
You can, for about 2 to 2 1/2 hours. Low heat gives you more tender meat and a wider window before it overcooks.

Can I double it?
Yes. Use a full 1 pound tenderloin and double everything else. Cook time stays about the same, but check the temperature to be sure.

Can I put frozen pork in the slow cooker?
No. Thaw it in the fridge first. Frozen meat stays too long in the unsafe temperature range in a slow cooker.

Crockpot Pork Tenderloin with Apples for Two

Recipe by Derek Jacobson

Servings

2

servings

Cook Mode

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Ingredients

• ½ pound pork tenderloin (cut from a larger one if needed)

• 1 small apple, unpeeled and sliced

• ½ small onion, sliced

• ¼ cup apple juice or chicken broth

• ½ teaspoon Dijon mustard

• ¼ teaspoon dried thyme

• Salt and pepper, to taste

Directions

• Place the sliced apples and onions in the bottom of a 3 to 4 quart slow cooker.
• Season the pork with salt, pepper, and thyme, then lay it on top of the apples and onions.
• In a small bowl, mix the apple juice and Dijon mustard. Pour the mixture over the pork.
• Cover and cook on low for 4 to 5 hours, or until the pork is tender and reaches an internal temperature of 145°F.
• Slice the pork and serve topped with the cooked apples and onions.

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