Craving a hands-off dinner that still smells like you worked for it? Crock Pot magic is here to rescue your evening and your sanity.
But here’s the catch! You’ll get juicy pork tenderloin with sweet apple and garlicky thyme flavor without babysitting the stove. This recipe is perfect for busy nights, awkward dinner dates, or when you want to impress without breaking a sweat.
Contents
Equipment: Must-haves
- Crock Pot (slow cooker)
- Cutting board
- Sharp knife
- Measuring spoons
- Tongs
- Meat thermometer
- Mixing bowl
- Spoon
Equipment: Nice-to-haves
- Cast iron skillet (for searing, optional)
- Kitchen twine (optional)
- Basting brush (optional)
- Apple corer (optional but handy)
Ingredients
- 1 pork tenderloin (about 1 to 1.25 lb)
- 1 apple (firm variety, cored and sliced)
- 1 garlic clove, minced
- 1 sprig fresh thyme
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup apple cider
- 1/4 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pat the pork tenderloin dry on the cutting board and trim any silver skin with the sharp knife.
- Season the pork all over with salt and pepper using the measuring spoons so you don’t go wild.
- If you’re using kitchen twine, tie the tenderloin loosely so it keeps a neat shape while cooking.
- Heat the cast iron skillet over medium-high and add the olive oil so it gets hot and shimmering.
- Sear the pork on all sides until browned, turning with tongs to develop a nice crust; this step is optional but totally worth it.
- Transfer the seared pork to the crock pot and arrange the sliced apple and minced garlic around the meat.
- Nestle the sprig of thyme beside the pork so the aroma gets cozy with the meat while it cooks.
- In the mixing bowl whisk together the apple cider, chicken broth, Dijon mustard, brown sugar, apple cider vinegar, and butter until smooth.
- Use the measuring spoons to stir in the cornstarch into a little of the liquid to make a slurry, then add it back to the bowl and whisk.
- Pour the glaze mixture over the pork and apples in the crock pot so everything gets an even, flavorful bath.
- Cover and cook on low in the crock pot until the meat is tender and the meat thermometer reads the safe internal temperature for pork.
- When the pork is done, carefully remove it and the apples to the cutting board and tent with foil to rest.
- Pour the cooking juices into the cast iron skillet and bring to a simmer to concentrate flavor, stirring with the spoon.
- If the sauce needs thickening, whisk in a tiny bit more cornstarch slurry and cook until it coats the back of the spoon.
- Brush the pork with the reduced glaze using the basting brush if you want an extra glossy finish before slicing.
- Slice the rested pork on the cutting board into medallions with the sharp knife and arrange with the cooked apple slices.
- Serve the sliced pork topped with the warm glaze spooned over, and admire how the crock pot earned its keep.
What Else You Should Know
Tip: Searing is optional but adds serious flavor and color. That’s why the optional skillet step is in there—no skillet?
No problem. Variation: Swap the apple for a pear if you want a softer, sweeter fruit note.
Serving suggestion: Serve with mashed potato or roasted vegetable and a spoonful of the glaze. Make-ahead: You can cook this a day ahead.
Reheat gently and add a splash of chicken broth if the sauce seems tight. Safety note: Use the meat thermometer to check doneness; the USDA recommends the safe internal temperature for pork.
Storage: Refrigerate leftovers in an airtight container for up to a few days, and reheat covered to keep the pork tender. Final laugh: If someone asks whether you made this from scratch, wink and say, “Slow cooker did all the heavy lifting.” They’ll be impressed, and you’ll get to keep the secret.
