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Slow Cooker Apple Butter Glazed Pork Tenderloin

Slow cooker apple butter pork tenderloin cooks over sliced onions beneath a tangy apple butter and cider glaze. The cooking liquid becomes a glossy, lightly thickened sauce to serve with the sliced pork.
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Prep Time 10 minutes
Cook Time 3 hours 1 minute
Resting 3 minutes
Total Time 3 hours 14 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the pork
  • 1 yellow onion medium, thinly sliced
  • 1.5 lb pork tenderloin silver skin trimmed
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the apple butter glaze
  • 0.5 cup apple butter
  • 0.5 cup apple cider
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic minced
For thickening the sauce
  • 1 tbsp cornstarch
  • 1 tbsp water cold

Equipment

  • 1 3- to 4-quart slow cooker

Method
 

Season the pork
  1. Arrange the sliced onion in the bottom of a 3- to 4-quart slow cooker.
  2. Season the pork tenderloin all over with the salt and pepper.
  3. Place the pork tenderloin on the onion.
Make the glaze and slow-cook
  1. Whisk the apple butter, apple cider, Dijon mustard, vinegar, and garlic in a bowl.
  2. Pour the glaze over the pork.
  3. Cover and cook on LOW for 2 to 3 hours or HIGH for 1 to 2 hours, until an instant-read thermometer inserted in the thickest part of the pork registers 145°F.
Thicken and serve
  1. Transfer the pork to a cutting board.
  2. Tent the pork loosely with foil and let it rest for 3 minutes.
  3. Pour the cooking liquid and onions into a 1-quart saucepan.
  4. Bring the liquid to a boil over medium-high heat.
  5. Whisk the cornstarch and cold water together.
  6. Stir the cornstarch mixture into the sauce.
  7. Boil for 1 minute, until glossy and lightly thickened.
  8. Slice the pork and serve with the sauce.

Notes

Use an instant-read thermometer in the thickest part of the pork for an accurate doneness check. Refrigerate leftovers for 3 to 4 days; freeze leftovers for up to 3 months. For a gluten-free version, check that the Dijon mustard is labeled gluten-free.