Description
This slow cooker pork tenderloin bathed in a fragrant apple butter and brown sugar glaze emerges juicy, aromatic with cinnamon warmth and tangy vinegar notes, ideal for slicing over mashed potatoes or fresh greens.
Ingredients
- 2 pound pork tenderloin
- 1 cup apple butter
- 2 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 2 clove garlic minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup apple cider vinegar
Instructions
- Trim excess fat from the pork tenderloin and season all sides with salt, pepper, and ground cinnamon.
- In a bowl, whisk together apple butter, brown sugar, Dijon mustard, minced garlic, and apple cider vinegar until smooth.
- Place the seasoned pork tenderloin into the slow cooker and pour half of the apple butter glaze over the top, turning to coat.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the pork reaches an internal temperature of 145°F.
- Carefully remove the pork from the slow cooker and let it rest on a cutting board for 5 minutes.
- Slice the pork tenderloin, brush with remaining glaze, and serve warm.
Notes
- For enhanced flavor, marinate the pork in the glaze mixture overnight before cooking.
- Ensure the pork’s internal temperature reaches 145°F for safe consumption.
- Reserve extra glaze to use as a dipping sauce or to drizzle over served slices.
- This dish pairs well with roasted vegetables, mashed potatoes, or a crisp green salad.