It is finally beginning to feel like autumn outside over the last few days. Of course, I live in the south and know this is just a teaser but I will enjoy this first taste of the season. One of our favorite things since moving to South Carolina is attending the Fall For Greenville festival each year. When you add food trucks, live music, carnival rides, cooking demonstrations, free admission and ability to people watch all over a closed down Main Street it is always a good time. When you need a break from all the people heading down to Falls Park is a welcome repreive too.
You know what else makes me think autumn? Things I can make in the crock pot! I will admit that instead of a traditional slow cooker I did use my Ninja Foodi. It makes it easier to do everything in one place instead of needing to transfer things once they get started. Feel free to use a pan on the stove for the couple things I did before setting it to cook if you are using a traditional slow cooker.
Today I want to introduce you to my version of Pork Tenderloin with Apples, Onions and Carrots. The best thing with slow cooker meals is, of course, that you can set it and forget it. I took a few minutes to get everything together and ready, set my cooker for 4 hours on high and then had a fantastic lunch.
Before telling you all the things you need I just want to make one last note. I enjoy taking little shortcuts to make my busy life easier. In this recipe I used a pre-seasoned pork tenderloin. Smithfield makes a Roasted Garlic & Herb version that I used in this recipe.
What do you need?
1 pork tenderloin (I used one pre-seasoned with roasted garlic and herb)
2 tbsp butter
2 granny smith apples
1 yellow onion
8 oz baby carots
salt & pepper, to taste
1 cup apple cider
1 cup chicken broth
1/8 tsp apple pie spice
1/4 tsp garlic powder
1/4 tsp cumin
1 tsp course mustard
1 tbsp brown sugar
The first thing I did was peel and core my apple. Then I chopped it into bite sized pieces. Then chop the carrots and onion into approximately the same sized pieces.
Next heat a pan (or your Foodi) to medium-high heat and melt the butter. Brown the pork tenderloin on both sides for about 3 to 5 minutes per side until beginning to caramelize. Remove pork from pan.
In the same pan add your onions and carrots. While the onions caramelize and the carrots begin to soften add salt, pepper, apple pie seasoning, cumin and garlic powder. Stir often until onions begin to change color. If you are using a stove top pan transfer your vegetables to the slow cooker at this time.
Add your pork tenderloin back in and top with the apples. Give everything a quick mix before we add all the liquid.
Pour in your apple cider, chicken broth brown sugar and mustard. Stir everything again so it is thoroughly mixed. Now my favorite part.... we get to cover it and walk away. Woo Hoo!!!!
Cook on HIGH for 4 hours or LOW for 8 hours.
Once it is finished and the internal temp of your pork tenderloin reaches at least 170° remove the pork and slice.
When I serve this I put the apple/carrot mixture on one side of the plate and the pork next to it then kind of scoop the veggies onto each bite of pork. Also, I like to add a sprinkle of kosher salt or a grind of pink himalayan salt over the top before serving. Never underestimate the difference a smidge of salt can make!
The best part of this recipe.... you can eat the entire thing for 885 calories. Of course, I would keep that to about 1/4 instead of everything at once but no judgement from me if you can't stop.
Enjoy!
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