Slow Cooker Pork Tenderloin with Sweet Potatoes & Apples

THIS is the meal I turn to when I want something hearty and delicious but don’t have time to spend cooking. Slow Cooker Pork Tenderloin with Sweet Potatoes and Apples is an easy 1-Crock Pot meal that’s ready in just a couple of hours. Before you know it, dinner is ready, and boy, oh boy, is it good!

I enjoy recipes like this where everything cooks together in one pot. The pork stays juicy, the apples turn sweet and tender, and the sweet potatoes hold their natural flavor. Garlic and ginger bring it all together with bold, delicious seasoning.

This Crock Pot recipe doesn’t need all day to cook; in fact, you don’t want to cook the heck out of it. Just a couple of hours is enough for the sweet potatoes to soften and the pork to cook perfectly. Packed with fall flavors and great texture, it’s an ideal dish for a chilly evening.

Ingredients

For the spice blend:

• Light brown sugar – You can also use dark brown sugar.
• Dried thyme – Or use 2-3 sprigs of fresh thyme.
• Salt – I cook with kosher salt. If you use table salt, use about half the called for amount.
• Black pepper – There’s nothing like the taste of freshly ground black pepper!
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Cayenne pepper – A wee bit of heat is great in this dish. Try using chipotle powder or smoked hot paprika instead.

For the rest:

• Sweet potatoes – Peeled and sliced 1/2 inch thick.
• Onion – I cook with yellow aka brown onions, but you could use a sweet onion in this dish.
• Ginger – Fresh ginger – peel it and pop it into a mini chopper with the garlic and boom, it’s ready!
• Garlic – Please use fresh garlic, not jarlic.
• Pork tenderloins – Silver skin removed.
• Granny Smith apples – Peeled and cut into 8-10 wedges.
• Dried cranberries – Aka Craisins.
• Water or apple juice

How To Make Slow Cooker Pork Tenderloin with Sweet Potatoes & Apples

1. Mix the brown sugar, thyme, salt, black pepper, cinnamon, nutmeg, ginger, and cayenne (if using) until evenly combined.
2. Pour the water or apple juice into the bottom of the slow cooker. Arrange the sweet potato slices in a single layer at the base.
3. Sprinkle the chopped onion, ginger, and garlic over the sweet potatoes. Evenly distribute half of the spice blend on top of the vegetables.
4. Trim the silver skin from the pork tenderloins. Rub the remaining spice mixture all over the pork to coat it thoroughly. Place the tenderloins on top of the vegetables, adjusting them to fit if necessary.
5. Arrange the apple wedges and dried cranberries around the pork tenderloins.
6. Set the slow cooker to high and cook for about 2 hours, or select low and cook for 4–5 hours. Check that the pork reaches an internal temperature of 145°F and the sweet potatoes are tender.
7. Transfer the pork tenderloins to a cutting board and slice them into thick medallions. Spoon the sweet potatoes, onions, and apples into a serving dish and arrange the pork slices around the edges. Serve the cooking liquid as a sauce on the side.

Step-By-Step Process

Chef Jenn’s Tips

• Use a meat thermometer to avoid overcooking the pork. It’s ready at 145-F.
• You can use any kind of apple but the tart Granny Smith help balance the sweetness in this dish.
• Add cayenne pepper if you want a subtle kick of heat.
• Sweet potatoes can be replaced with butternut squash.

Recommended

Make It A Meal

This dish is hearty on its own but pairs well with crusty bread to soak up the sauce. For a lighter option, serve with a fresh green salad topped with apple cider vinaigrette.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Reheat gently in the microwave or on the stovetop with a splash of water or broth to revive the sauce.