10.19.2012

slow cooker apple stuffed pork tenderloin with root vegetables

everybody knows pork chops and applesauce are a classic combination. do kids still watch the brady bunch? i am a child of the '80s and remember very vividly coming home from school and watching it on tbs, back when all shows on tbs started 5 minutes late, like at 1:05 instead of 1:00, what was up with that?? or do today's kids watch who's the boss?, full house, growing pains, and the other shows from tgif back in the '90s?


after typing that question, i couldn't not google tbs' schedule. and while i don't see family matters or step-by-step, you can catch married with children and home improvement first thing in the morning and friends, everybody loves raymond (my grandma's personal favorite - hi gram!), and seinfeld in the afternoon. ah, '90s television at it's best. 

so this pork. consider it another simple way to pair fresh apples with pork. not only is it easy and quick to prepare and finish, but the apple cider adds great flavor to the pork and the vegetables. it's a great, well balanced dinner.

got a great pork tenderloin recipe? i have another 4 pound pork tenderloin hanging out in my freezer and could use some inspiration!

slow cooker apple stuffed pork tenderloin with root vegetables
serves 8

this makes a lot, like we should have sent out last minute invitations for dinner. feel free to half everything to feed a family of four or less.

4 small or 2 large sweet potatoes, cubed
4 small or 2 large potatoes, cubed
1 large onion, chopped
4 small or 2 large apples, peeled and cubed
1/2 pound carrots (about 4 large), diced
1 cup apple cider
2 to 4 pound pork tenderloin
1 large apple, peeled and thinly sliced
salt, pepper, dried ginger
1-3 teaspoons cornstarch
  1. put the sweet potatoes, potatoes, onion, cubed apples, and carrots in the bottom of a six quart slow cooker. season liberally with salt and pepper. add the cider to the vegetables.
  2. cut slits about an inch deep and an inch apart along one side of the pork tenderloin. place an apple slice in each slit. carefully transfer the tenderloin to the slow cooker. season with salt, pepper, and dried ginger.
  3. cook on low about 8 hours, or until the tenderloin is cooked through.
  4. about 20 minutes before serving, drain the liquid from the slow cooker (i had about three cups) and place in a sauce pan. bring to a simmer and reduce to about half the volume. the sauce can be served as is over the pork. if you prefer a thicker sauce, transfer about half cup of the sauce to a small bowl. whisk in 1 teaspoon cornstarch until there aren't any lumps. whisk the cornstarch mixture into the simmering sauce and cook for a couple minutes until thick. if the sauce is still too thin for your liking, repeat, adding more cornstarch. 
  5. to serve the pork, slice it between the apple slices, so each slice of pork has a piece of apple. serve drizzled with the sauce.

3 comments:

  1. Typically, at the store I see small pork tenderloins, in the 1 pound range, and larger pork loin roasts, those can be 4 pounds or so. Can you clarify which type you used? Thanks!

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    Replies
    1. i used two one pound pork tenderloins. i bought a bulk pack in my grocery store and thought it had two one pound tenderloins, but it actually had four one pound tenderloins. i gave the range of pounds in the recipe, because the method definitely wouldn't change and i highly doubt the cooking time would change if a larger tenderloin were used. i hope that answered your question.

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