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
Scale
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.
