If you’re craving a dish that perfectly balances savory, sweet, and tangy flavors with minimal fuss, this Slow Cooker Pork Tenderloin with Apples and Sauerkraut Recipe is going to sweep you off your feet. Tender, juicy pork melds beautifully with the natural sweetness of apples and the bright, fermented tang of sauerkraut, creating a comforting meal that feels like a warm hug on a plate. Whether you’re aiming for an impressive weeknight dinner or a weekend treat, this recipe combines simple ingredients into a show-stopping dish that almost makes itself.
Ingredients You’ll Need
Gathering the right ingredients is half the magic of this recipe, and each element plays a key role in creating its well-rounded, inviting flavor profile. From the apple cider vinegar’s tang to the fresh thyme’s herbaceous notes, every ingredient adds depth and character to this Slow Cooker Pork Tenderloin with Apples and Sauerkraut Recipe.
- Kosher salt: Essential for seasoning the pork to enhance its natural flavor.
- Oil: Needed to brown the pork tenderloins, adding a savory crust and sealing in juices.
- Pork tenderloins: The star protein, trimmed for tenderness and quick cooking.
- Apples: Peeled and sliced, they lend a sweet, juicy contrast that softens beautifully during cooking.
- Apple cider: Adds moisture and a subtle fruity base that complements the pork and apples.
- Apple cider vinegar: Offers a bright acidity that balances the richness of the meat and sauerkraut.
- Fresh thyme: Brings a fragrant, earthy aroma that ties all the flavors together (dried thyme works in a pinch!).
- Sauerkraut: Rinsed to moderate its tartness, it infuses the dish with tang and texture.
How to Make Slow Cooker Pork Tenderloin with Apples and Sauerkraut Recipe
Step 1: Brown the Pork for Maximum Flavor
Start by heating oil in a large sauté pan over high heat. This step is crucial because browning the pork tenderloins on all sides — about 4 minutes total — develops a beautiful crust that locks in juices and adds a rich, caramelized depth to the finished dish.
Step 2: Season and Prepare Meat
While the pan is heating, generously season the pork tenderloins with 1 teaspoon of kosher salt. This simple seasoning step pushes the savory notes forward and enhances the tender meat’s natural flavor as it cooks.
Step 3: Layer Your Slow Cooker
Transfer the peeled and sliced apples, apple cider, apple cider vinegar, fresh thyme, and rinsed sauerkraut into the slow cooker. Give them a gentle stir to combine the flavors and create a delicious base for your pork tenderloins to rest on.
Step 4: Add the Pork and Set the Timer
Place the browned pork tenderloins right on top of the sauerkraut and apples mixture. Seal the lid and cook on high for about 2 hours, or until a meat thermometer reads 155°F. This slow-cook method gently melds the savory and sweet flavors while keeping the pork incredibly tender.
Step 5: Rest and Slice
Once the pork hits the perfect temperature, remove the tenderloins and let them rest for at least 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every bite is juicy and satisfying. After resting, slice the pork and get ready to enjoy!
How to Serve Slow Cooker Pork Tenderloin with Apples and Sauerkraut Recipe
Garnishes
A sprinkle of fresh thyme leaves or chopped parsley not only adds a pop of vibrant green but also a fresh aroma that complements the flavors already in the dish. For an extra touch, a few thin apple slices arranged on the side make the presentation as beautiful as the taste.
Side Dishes
This Slow Cooker Pork Tenderloin with Apples and Sauerkraut Recipe shines alongside creamy mashed potatoes, buttery spaetzle, or even a hearty rye bread to soak up the flavorful juices. For a lighter option, steamed green beans or a mixed green salad balance the meal perfectly.
Creative Ways to Present
For a festive copycat of comfort food charm, serve the sliced pork nestled inside warm pretzel rolls topped with sauerkraut from the slow cooker itself. You can also plate the dish family-style in a large serving bowl, encouraging everyone to help themselves and savor the hearty aromas together.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover pork, apples, and sauerkraut into an airtight container and store it in your refrigerator. It will stay fresh for about 3 to 4 days, making it an easy option for next-day meals or lunches on the go.
Freezing
If you want to save the flavor magic for later, freeze leftovers in a freezer-safe container or bag. Properly stored, it can keep well for up to 2 months. Just be sure to label it so you remember the deliciousness inside!
Reheating
Reheat gently in a covered skillet over medium heat or in the microwave until warm throughout, making sure to add a splash of apple cider or water if it seems dry. This will help maintain the tenderness and keep the sauerkraut from drying out.
FAQs
Can I use a different cut of pork instead of tenderloin?
Absolutely! While pork tenderloin is quick-cooking and tender, pork loin or even pork shoulder can work; just adjust the cooking times accordingly. Shoulder will need more time to become tender but will add even more richness to the dish.
Do I need to rinse the sauerkraut?
Rinsing the sauerkraut helps mellow its tangy and salty bite, balancing the overall flavors perfectly in this recipe. If you love a strong fermented flavor, you can skip rinsing, but the flavor will be more pronounced.
Can I prepare the ingredients the night before?
Definitely! You can chop the apples, rinse the sauerkraut, and even season the pork tenderloin ahead of time. Just keep everything refrigerated until you’re ready to start cooking.
What if I don’t have fresh thyme?
No worries! Dried thyme works wonderfully here. Use about one-third the amount of fresh thyme (a teaspoon of dried thyme is a perfect substitute for a tablespoon of fresh).
Is it possible to cook this recipe on low instead of high?
Yes, you can cook it on low for about 4 to 5 hours. Just make sure to check the pork’s internal temperature before serving to ensure it reaches 155°F for safe consumption.
Final Thoughts
This Slow Cooker Pork Tenderloin with Apples and Sauerkraut Recipe is one of those rare dishes that feels both effortless and impressive, bringing comfort and warmth into your kitchen with every bite. I truly encourage you to give it a try—the interplay of flavors and the simplicity of using a slow cooker make it a treasured addition to any meal rotation. Trust me, once you taste this, it will quickly become a favorite to share over and over again.
Print
Slow Cooker Pork Tenderloin with Apples and Sauerkraut Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker Pork Tenderloin with Apples and Sauerkraut is a comforting and flavorful dish combining tender pork, sweet apples, and tangy sauerkraut, slow-cooked to perfection for a juicy and aromatic meal. Ideal for a hearty family dinner, it offers a delightful balance of savory and slightly sweet flavors enhanced by fresh thyme and apple cider vinegar.
Ingredients
Main Ingredients
- 1 teaspoon kosher salt
- 1 tablespoon oil
- 2 pork tenderloins (about 1 lb. each), trimmed of any fat and silver skin
- 3 apples, peeled, cored and sliced into eighths
- 1/2 cup apple cider
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 16 ounces sauerkraut, rinsed and drained
Instructions
- Heat the oil: Heat the oil in a large sauté pan over high heat to prepare for browning the pork tenderloins.
- Season the pork: Sprinkle the pork tenderloins evenly with 1 teaspoon of kosher salt to enhance the flavor before browning.
- Sear the pork: Place the pork tenderloins in the hot sauté pan and cook, turning occasionally, until all sides are evenly browned, about 4 minutes total. This step locks in juices and adds depth of flavor.
- Prepare slow cooker: Transfer the sliced apples, apple cider, apple cider vinegar, thyme, and rinsed sauerkraut into the slow cooker. Stir to combine these aromatic ingredients evenly.
- Add pork to slow cooker: Place the browned pork tenderloins on top of the apple and sauerkraut mixture in the slow cooker, allowing the flavors to meld as it cooks.
- Cook: Cover and cook on high for 2 hours, or until the pork reaches an internal temperature of 155°F as measured with a meat thermometer.
- Rest the pork: Remove the pork tenderloins and let them rest for 10 minutes to allow the juices to redistribute for maximum tenderness.
- Serve: Slice the pork and serve it alongside the slow-cooked apples and sauerkraut for a warm, satisfying meal.
Notes
- Use a meat thermometer to ensure pork is cooked safely to 155°F while remaining juicy.
- Rinsing sauerkraut reduces excess sodium and balances flavors.
- Fresh thyme adds bright herbal notes, but dried thyme works well if fresh is unavailable.
- Letting the meat rest before slicing ensures it stays moist and tender.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
