From the roundup: 22 High Protein Slow Cooker Meals That Actually Fill You Up
Tender enough to slice clean with a spoon, this slow cooker pork tenderloin with apple cider glaze comes out of the pot with a glossy, savory-sweet sauce that actually clings to each medallion instead of pooling at the bottom of the plate. I set everything up before school drop-off, and the hardest part of the whole recipe is resisting the urge to let it go past four hours, because pork tenderloin is a lean cut with almost no fat to buffer it from the heat. Pull it at 145 degrees F, let it rest five minutes, and slice against the grain. The Dijon in the glaze keeps the sweetness from the apple cider from tipping too far, and that balance is exactly what makes this worth repeating on a weeknight when I need dinner to land without much effort on my part.
Why you will love this
- Only 10 minutes of prep before the slow cooker takes over for 4 to 5 hours
- Pork tenderloin is one of the leanest, highest-protein cuts you can buy, and this recipe keeps it that way
- The apple cider and Dijon reduce into a light glaze with zero extra effort on your part
- Leftovers reheat well and work in wraps or over rice the next day
- Cooks on LOW only, which means you are not racing home to catch it before it dries out
Tips for success
- Pull the silver skin before cooking. It is the thin, shiny membrane along the side of the meat. It does not soften in the slow cooker and will make the meat tough if you leave it on. A sharp knife and 90 seconds of work is all it takes.
- Use LOW heat only. Pork tenderloin is lean and dries out fast on HIGH. Even if you are short on time, this is not a recipe to rush on a higher setting.
- Start checking the temperature at the four-hour mark with an instant-read thermometer. You are looking for 145 degrees F at the thickest part. Do not wait until the full five hours to check for the first time.
- If you want a thicker glaze, pour the cooking liquid into a small saucepan after the meat comes out and simmer it over medium heat for about five minutes. The slow cooker alone will not reduce it all the way down.
What to serve with it
- Roasted sweet potatoes are a natural match and can go in the oven about an hour before the pork is done
- Steamed green beans or roasted broccoli keep things simple and soak up the pan juices well
- Mashed potatoes work if you want something more filling, especially for younger kids who skip the salad
- A simple green salad with apple slices and a light vinaigrette ties back to the cider flavor without being heavy
Substitutions
Apple juice works in place of apple cider if that is what you have on hand. The flavor will be a little sweeter and less complex, but it still produces a good result. Whole grain mustard can replace Dijon for a slightly sharper sauce with more texture. Honey swaps in for brown sugar at the same quantity if you prefer it.
If anyone in your house is not into mustard, reduce the Dijon to half a tablespoon and add a small splash of apple cider vinegar instead. It keeps the balance without the mustard flavor coming through as strongly.
Make-ahead and storage
You can whisk together the apple cider, Dijon, garlic, and brown sugar the night before and keep it in a jar in the refrigerator. In the morning, pour it straight over the tenderloins in the slow cooker insert and turn it on. That cuts your actual morning prep down to almost nothing. If you want to sear the meat the night before too, you can, though I usually skip that step on busy mornings anyway.
Store sliced tenderloin in an airtight container with some of the pan juices spooned over it to keep the meat from drying out. It keeps in the refrigerator for up to four days. Reheat gently in a covered skillet with a splash of broth or cider over low heat. Cooked tenderloin freezes well for up to two months. Thaw overnight in the refrigerator and reheat the same way.
Slow Cooker Pork Tenderloin with Apple Cider Glaze
Ingredients
Equipment
Method
- Trim any silver skin from the tenderloins using a sharp knife. Silver skin is the thin, shiny membrane that runs along the side of the meat. It does not break down during cooking and will make the meat tough if left on. Pat both tenderloins dry with paper towels.
- Mix the salt, pepper, garlic powder, and onion powder in a small bowl. Rub this seasoning all over both tenderloins on all sides. If you have time, heat a skillet over medium-high heat with olive oil and sear the tenderloins for 2 to 3 minutes per side until lightly browned. This step is optional but adds a deeper flavor to the finished dish.
- In a small bowl or measuring cup, whisk together the apple cider, Dijon mustard, brown sugar, and minced garlic. Pour this mixture into the bottom of the slow cooker insert.
- Place both tenderloins in the slow cooker, nestling them into the cider mixture. They can overlap slightly at the ends if needed. Cover and cook on LOW for 4 to 5 hours. Do not cook on HIGH, as tenderloin can dry out quickly on a higher setting.
- Start checking the internal temperature at the 4-hour mark using an instant-read thermometer inserted into the thickest part of one tenderloin. You are looking for 145 degrees F. Pull the meat at 145, not higher. Resting will carry the temperature up a few degrees on its own.
- Transfer the tenderloins to a cutting board and let them rest for 5 minutes before slicing. Slice against the grain into medallions about 1/2 inch thick. Spoon the pan juices from the slow cooker over each serving. If you want a slightly thicker glaze, pour the juices into a small saucepan and simmer on the stovetop over medium heat for 5 minutes until reduced.
Notes
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