Crock Pot Glazed Pork Tenderloin
If you’ve been following me for very long you already know that on occasion I’m bitten by the freezer meal bug. It usually only lasts a week, or if I actually get things in the freezer, a month. On even rarer occasion, I’ll hunt down a good crockpot recipe, but forget about it until lunch and by then it’s too late in the day. So instead I pull out the trusty skillet and/or Dutch oven and it’s business as usual.
Case in point: Pork Tenderloins. The normal routine was brown it in the skillet and then transfer it all to the oven for an hour or two, basting every half hour. I knew there had to be a way to utilize the convenience of the crock without having it cook ALL DAY and I’ve finally come up with the solution.
I found a number of great recipes on Pinterest but didn’t use any of them. Sadly, I either didn’t have Granny Smith apples, wanted to add onions, and *again* it was already noon so I didn’t have eight hours for it to cook. Still, I’ve made few things in the crockpot so reading through the recipes gave me the reassurance and confidence I needed to tackle this tenderloin and go my own way with it. I used ‘cooking with pork’ staples-apples, brown sugar, and honey, bumped up the cook time, and fell in love with the sweet and savory results!
- Two 1 1/2 lb pork tenderloins
- One apple cut into thin slices (ours was a Fuji)
- 1/4 cup brown sugar
- 1/2 cup honey
- 1 small onion (peeled and quartered)
Cut slits in your tenderloin and insert slices of the apple.
Place the onions in the crockpot, followed by the tenderloins. Cover each with the brown sugar and honey (this time around I just dumped all the honey in the middle). Cook for four hours on High.
Remove apple slices and let sit for five to 10 minutes before serving.
I hope you enjoy this recipe and if you have any favorite crockpot meals please share them in the comments!