Description
The combination of tender pork, caramelized onions, and tart granny smith apples brings a delightful harmony to this dish. Each bite is filled with layers of flavor, from the seasoned pork to the slightly sweet and tangy maple pan gravy. Perfect for cozy fall nights, this meal is warm and comforting, making it an ideal choice for both weeknights and gatherings. Slow cooking the pork tenderloin with apples allows the flavors to meld beautifully, creating a juicy, flavorful dish that pairs wonderfully with side dishes like mashed potatoes or roasted vegetables. With its easy preparation and impressive results, this recipe is sure to become a seasonal favorite in your household.
Ingredients
Units
Scale
- 2 pork tenderloins (2–3 pounds total)
- 2 teaspoons kosher salt
- 1/2 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, thinly sliced
- 1 large granny smith apple, thinly sliced
- 1 Tablespoon minced garlic
- 2 cups chicken broth
- 4 Tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon Dijon mustard
- 3 Tablespoons maple syrup
Instructions
- Pat the pork tenderloins dry with a paper towel and season them with salt, pepper, thyme, mustard, garlic powder, and onion powder.
- In a large skillet over medium heat, warm the olive oil until it shimmers. Sear the tenderloins for 3-5 minutes per side until browned, then remove from heat, saving the skillet for later.
- Place the seared pork in a slow cooker. Top with sliced onions, apples, minced garlic, and pour chicken broth over the ingredients.
- Cover and cook on high for 2 hours or low for 4 hours, until pork is tender.
- When done, remove the pork to rest. Reheat the reserved skillet on medium heat, melt butter, and whisk in flour, cooking for 1 minute.
- Gradually whisk in the juices from the slow cooker, followed by mustard and maple syrup. Cook for 2-3 minutes until the gravy thickens.
- Slice the tenderloin into medallions and serve with the pan gravy.
- Prep Time: 40 minutes
- Cook Time: 4 hours
Nutrition
- Serving Size: 6
- Calories: 410 kcal