Go Back
Apple-Mustard Pork Tenderloin
Andre Lewis

Apple-Mustard Pork Tenderloin

Pork tenderloin needs the short side of slow cooking, not an eight-hour workday. Apples and onion soften into a savory mustard sauce while the lean pork stays sliceable. Check the temperature at three hours; small tenderloins finish faster than the timer suggests.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 pork tenderloins about 1 lb each
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 large yellow onion sliced
  • 2 Granny Smith apples cut into thick wedges
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup Dijon mustard
  • 2 tbsp pure maple syrup
  • 1 tbsp apple cider vinegar
  • 1/2 tsp dried thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Season the pork with the salt and pepper and brown it in the oil over medium-high heat, 2 minutes per side.
  2. Spread the onion and apples in a 5- or 6-quart slow cooker and set the tenderloins on top.
  3. Whisk the broth, mustard, maple syrup, vinegar and thyme and pour the mixture around the pork.
  4. Cover and cook on low until the thickest part of the pork reaches 145°F, 3 to 3 1/2 hours.
  5. Transfer the pork and apples to a platter and rest the meat for 10 minutes.
  6. Whisk the cornstarch with the cold water, stir it into the cooker and cook on high until the sauce thickens, 8 minutes.
  7. Slice the pork across the grain and spoon the apple-onion sauce around it.