Craving something cozy that also sounds fancy when you tell your friends about it? This slow cooker apple savory gravy pork tenderloin is the answer.
It’s juicy, slightly sweet, and basically a hug on a plate. But here’s the catch!
You don’t have to stand over the stove all evening. Set it, forget it, and then pretend you slaved over a stove for hours.
Contents
Equipment: Must-haves
- Slow cooker
- Skillet (for searing)
- Cutting board
- Chef’s knife
- Meat thermometer
- Tongs
- Small bowl
- Whisk
Equipment: Nice-to-haves
- Kitchen twine (to tie the tenderloin)
- Immersion blender (for silky gravy)
- Serving platter
Ingredients
- 1 pork tenderloin (about 1 to 1.5 lb), trimmed of silver skin
- 1 apple (such as Honeycrisp), thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup apple cider (or apple juice)
- 1/2 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon olive oil (for searing)
- 1 teaspoon dried thyme (or a sprig of fresh thyme)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Salt to taste
- Black pepper to taste
Instructions
- Pat the pork tenderloin dry and season it with salt and black pepper.
- If using kitchen twine, tie the tenderloin at even intervals to help it keep a nice shape while cooking.
- Heat the skillet over medium-high heat and add the olive oil until it shimmers.
- Sear the tenderloin on all sides until it develops a golden crust and looks proud of itself.
- Transfer the seared tenderloin to the slow cooker and set it in the center like a little throne.
- Layer the apple slices and onion around and on top of the tenderloin.
- Scatter the minced garlic and thyme over the apples and onion.
- In the small bowl, whisk together the apple cider, chicken broth, Dijon mustard, soy sauce, and brown sugar until smooth.
- Pour the cider mixture over the tenderloin and produce a little steam of excitement.
- Cover and cook on low until the tenderloin reaches a safe internal temperature and is tender when prodded.
- When ready, use the tongs to lift the tenderloin from the slow cooker and place it on the serving platter to rest.
- Spoon the cooking liquid, apples, and onions into the skillet and bring to a gentle simmer to concentrate the flavors.
- Mix the cornstarch with the cold water in the small bowl to make a slurry.
- Whisk the slurry into the simmering cooking liquid until it thickens into a glossy, savory gravy.
- If you prefer a very smooth gravy, carefully use the immersion blender to puree the apples and onions until silky.
- Slice the rested tenderloin against the grain into medallions and arrange them on the platter.
- Spoon the apple savory gravy over the pork and garnish with a pinch of black pepper and a sprig of thyme if you’re feeling fancy.
- Serve warm and accept compliments that will surely come your way.
What Else You Should Know
Timing tip: Cooking time will vary by slow cooker, but aiming for low heat until the internal temperature hits the safe mark ensures juicy results. Make-ahead: You can prepare the cider mixture and slice the apple and onion the night before to save time in the morning.
Variation: Swap the apple for a pear if you want a softer sweetness, or add a splash of balsamic vinegar to deepen the flavor. Serving suggestion: Pair the tenderloin with mashed potato or buttered noodles to catch every drop of the savory gravy.
Storage: Leftovers keep well in the fridge for a couple of days and reheat gently in a skillet with a splash of broth. Pro tip: If the gravy is too thin, let it simmer a bit longer to reduce, or add a touch more cornstarch slurry.
If it’s too thick, thin with a little chicken broth. Enjoy the cozy combo of apple and savory gravy with your perfectly tender pork.
And remember—set it and forget it, but don’t forget to be dramatic when you announce dinner.
