Name: Slow Cooker Pork Tenderloin with Apples and Sauerkraut
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tsp kosher salt; 1 tbsp oil; 2 pork tenderloins; 3 apples; 0.5 cup apple cider; 2 tablespoons apple cider vinegar; 1 tbsp fresh thyme; 16 ounces sauerkraut

Slow Cooker Pork Tenderloin with Apples and Sauerkraut

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Slow Cooker Pork Tenderloin with Apples and Sauerkraut

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Ingredients

Warning0 allergens identified

Slow Cooker Pork Tenderloin with Apples and Sauerkraut

1 tsp kosher salt

1 tbsp oil

2 pork tenderloinstrimmed of any fat and silver skin

3 applespeeled, cored and sliced in eighths

½ cup apple cider

2 tablespoons apple cider vinegar

1 tbsp fresh thymeor 1 teaspoon dried thyme

16 ounces sauerkrautrinsed and drained

Instructions

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Instructions

Heat the oil in a large sauté pan over high heat.

Season the pork with 1 teaspoon of salt.

Add the pork to a sauté pan and evenly brown all sides for a total of 4 minutes.

Transfer the apples and remaining ingredients to a slow cooker, stir, and top with the pork tenderloins.

Cook on high for 2 hours or until pork reaches 155°F on a meat thermometer.

Remove tenderloins and allow them to rest for 10 minutes.

Slice the meat and serve.

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Tips & Tricks (5)

Sear for Deep Flavor 🔥
Sear the pork tenderloin in hot oil for 2-3 minutes per side before slow cooking to develop a golden crust that locks in juices and adds rich, caramelized depth to the final dish.
Rinse Sauerkraut for Balance ⚖️
Rinse your sauerkraut under cold water to reduce excess brine and saltiness, allowing the apple cider and fresh thyme flavors to shine without overpowering the pork.
Layer Ingredients Strategically 📚
Place sauerkraut on the bottom of your slow cooker as an insulating bed, then nestle the pork on top with apple slices, ensuring even heat distribution and preventing the meat from sitting directly in liquid.
Use Apple Cider Vinegar Wisely 🍎
Add apple cider vinegar in the last 30 minutes of cooking rather than at the start to preserve its bright acidity and prevent it from breaking down into flat, muted flavors during prolonged heat.
Check Temperature at the Thickest Point 🌡️
Insert your meat thermometer into the center of the thickest part of the tenderloin—aim for 135-140°F for perfectly juicy, tender results rather than cooking past 145°F, which can dry out this lean cut.