Add a few vegetables or pieces of fruit, a bit of sauce, and leave alone for several hours and let the magic happen..... the joy of slow cooking!
I love to use fruit with pork. In the summer I usually choose strawberries, and during the Holiday Season, cranberries. But for this dish I selected large, juicy Gala apples. I am sure whatever apples you decide to use, it will turn out very nicely.
The apples will shrink and release their juices while cooking so that is why there is very little liquid in the original ingredients. And there is no need to add any seasoning, either. Trust me on this; the dark balsamic vinegar and brown sugar add just the right flavors.
This is a lovely, company-worthy dish. Roast some potatoes and prepare another vegetable and you have a lovely meal to offer your guests. If you like, you could thicken the juice with a bit of cornstarch, but I think it is very nice as an 'au jus' to spoon over the spuds.
When I made this recently, there were only 2 of us for dinner and so the next evening we had the leftovers heated up, and served over rice. It was just as delicious the second time around!
Crock Pot Pork Tenderloin with Apples and Onions
Makes 4 servings
- 1 pork tenderloin, about 1 to 1-1/4 pounds
- 2 large apples, cored and sliced fairly thin
- 1/2 cup unsweetened apple sauce
- 1 bunch green onions, trimmed and sliced to 1/4 inch lengths
- 2 Tbs brown sugar
- 2 Tbs dark balsamic vinegar
- In a small bowl, mix the applesauce, sugar and vinegar.
- If there is any membrane or fat on the tenderloin, remove it with a sharp knife.
- Cut the tenderloin crosswise into 8 equal slices.
- Coat the inside of your crock pot lightly with a non-stick spray for ease of cleanup.
- Place pork slices in the crock pot,leaving a bit of space between them if you have room.
- Spread the apple slices over the pork, then sprinkle the onions over top.
- Drizzle the applesauce mixture over the top.
- Cover and cook on LOW for 7 to 9 hours.
- For each serving spoon out 2 slices of pork and some of the apple slices, along with the juice.
Weight Watchers P+ = 8.
Calories 303; Protein 33g; Carbohydrate 26g; Fat 9g; Fibre 4g.
Mix the applesauce with dark balsamic vinegar and brown sugar.
Coat the crock pot with non-stick spray and then place the pork slices in the bottom.
Wash and trim the green onions to about 5 or 6 inches long.
Slice them into 1/4 inch lengths.
Wash and core the apples.
And slice thinly, about 1/4 inch thick.
I leave the apple prep till just before I am going to use them so they don't get a chance to turn brown through oxidization. Otherwise, sprinkle with a bit of lemon juice to avoid this discoloration.
Place the apple slices and the chopped onions on top of the pork slices in the crock pot.
Drizzle the applesauce mixture over the top. Then cover, set to LOW, and leave for 7 to 9 hours.
No peeking! Although you may be tempted because after 2 or 3 hours you will appreciate the marvelous aroma of this dish as it cooks.
Remove the lid and serve while hot.
For each serving...2 pieces of pork along with apples and juice.