Easy Slow Cooker Pork Tenderloin with Sweet Potatoes & Apples
Add Preferred SourceReady for a hearty meal that’s all made in your slow cooker so it’s ready to eat when you are? This Slow Cooker Pork Tenderloin with Sweet Potatoes & Apples is an easy, meaty fix full of fall and winter flavors. It cooks low and slow and smells so good that everyone will ask when dinner is ready!
I love recipes like this, where everything is cooked low and slow in one dish. In this dish, the pork retains its delish meaty flavor, the apples are sweet and tender, and the sweet potatoes taste like sweet potatoes and not pork. Everything is dusted with garlic and plenty of ginger, and boy-oh-boy, is it good!
This is a quick-cooking pork Crock Pot recipe. If you set it and forget it for hours and hours, the flavors will all taste the same. Instead, cook it for a couple of hours just until the potatoes are tender and the pork is cooked through.
Filled with fall flavors and plenty of texture, this is the perfect dish for a chilly night!
Ingredients
For the spice blend:
- Light brown sugar – AKA golden brown sugar but you could also use dark brown sugar.
- Dried thyme – Just a pinch!
- Salt
- Black pepper
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Cayenne pepper – Optional.
For the rest:
- Sweet potatoes – Peeled and sliced 1/2 inch thick.
- Onion – Yellow or brown onion nicely diced. You’ll need about 1 cup of onion, so about 1/2 an onion.
- Ginger – Fresh ginger, peeled and finely chopped or grated.
- Garlic – Fresh garlic please, don’t use jarlic.
- Pork tenderloins – You’ll need 2 tenderloins, and remove the silver skin.
- Granny Smith apples – 2 apples, peeled and cut into 8-10 wedges with the core removed.
- Dried cranberries
- Water or apple juice
How To Make Slow Cooker Pork Tenderloin with Sweet Potatoes & Apples
Scroll down for the full recipe card with exact measurements and printable instructions.
In a small bowl, combine the brown sugar, thyme, salt, black pepper, cinnamon, nutmeg, ginger, and cayenne (if using). Stir until evenly blended.
Pour the water or apple juice into the slow cooker. Layer the sweet potato slices evenly on the bottom, then scatter the onion, garlic, and ginger over the top. Sprinkle half of the spice mixture evenly over the vegetables.
Trim any silver skin from the pork tenderloins. Rub the remaining spice mixture over all sides of the pork, pressing gently so it adheres. Place the tenderloins on top of the vegetables.
Arrange the apple wedges and dried cranberries around the pork. Cover and cook on high for about 2 hours or low for 4–5 hours, until the pork reaches an internal temperature of 145°F and the sweet potatoes are fork-tender.
Remove the pork to a cutting board and let it rest for a few minutes, then slice into thick medallions. Spoon the sweet potatoes, apples, and onions onto a serving dish and arrange the pork on top. Serve with the cooking juices on the side or drizzled over the pork.
Chef Jenn’s Tips
- Use a meat thermometer to ensure the pork is cooked perfectly without overcooking. Pork is cooked at 145-F.
- For a richer sauce, reduce the liquid on the stovetop before serving.
- If you prefer a hint of heat, definitely include the cayenne pepper or a pinch of smoked hot paprika or chipotle powder.
- Sweet potatoes can be swapped for butternut squash if you want a slightly different texture.
Make It A Meal
This dish is already a complete meal, but you can make it extra special by serving it with a side of crusty bread to mop up the flavorful sauce. For a lighter option, pair it with a crisp green salad drizzled with apple cider vinaigrette. Hosting a dinner party? Add a glass of chilled white wine for a perfect pairing.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, cool the pork and vegetable mixture completely before transferring to a freezer-safe container. Freeze for up to 3 months. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to refresh the sauce.
Slow Cooker Pork Tenderloin with Sweet Potatoes & Apples
Ingredients
For the spice blend:
- 2 tablespoons light brown sugar
- ½ teaspoon dried thyme crumbled
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon cayenne pepper optional
For the rest:
- 2 pounds sweet potatoes peeled and sliced ½ inch thick
- 1 cup onion chopped
- 2 tablespoons ginger chopped
- 1 tablespoon garlic chopped, about 2 cloves
- 2 pork tenderloins silver skin removed
- 2 medium Granny Smith apples peeled and cut into 8-10 wedges
- ¼ cup dried cranberries
- ¼ cup water or apple juice
Instructions
- Mix the brown sugar, thyme, salt, black pepper, cinnamon, nutmeg, ginger, and cayenne (if using) together in a small bowl until evenly blended.
- Pour the water or apple juice into the base of your slow cooker. Layer the sweet potato slices evenly at the bottom.
- Scatter the chopped onion, garlic, and ginger over the sweet potatoes. Sprinkle half of the prepared spice blend evenly over the vegetables.
- Trim the silver skin from the pork tenderloins using a sharp knife. Rub the remaining spice blend all over the tenderloins to coat them completely. Place the tenderloins on top of the vegetables, bending slightly if needed to fit.
- Nestle the apple wedges and dried cranberries around the pork, then set your slow cooker to high and cook for approximately 2 hours, or select low and cook for 4-5 hours. Ensure the pork reaches an internal temperature of 145°F and the sweet potatoes are tender.
- Remove the tenderloins to a cutting board and slice them into thick medallions. Spoon the cooked sweet potatoes, onions, and apples into a serving bowl, and arrange the pork slices around the edges. If there’s liquid left in the slow cooker, serve it as a sauce on the side.
Notes
Chef Jenn’s Tips
- Use a meat thermometer to ensure the pork is cooked perfectly without overcooking.
- Don’t skip peeling the apples; their softened texture melds beautifully with the other ingredients.
- For a richer sauce, reduce the liquid on the stovetop before serving.
- If you prefer a hint of heat, definitely include the cayenne pepper.
- Sweet potatoes can be swapped for butternut squash if you want a slightly different texture.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
