Slow Cooker Apple Butter Pork Tenderloin Step-by-step instructions

Before you start

Before starting, ensure you have a clean workspace and all ingredients measured. Remove the pork tenderloin from the refrigerator approximately 15 minutes before you begin to take the chill off, which helps with more even cooking.

Prepare the apples by washing, coring, and slicing them into uniform wedges. Having your slow cooker set up near an outlet with enough clearance for the lid to open easily will make the assembly process much smoother and keep your kitchen organized during the preparation phase.

Instructions

Assembly of ingredients

1. 1Prepare the slow cooker
   Place the pork tenderloin into the bottom of the slow cooker. Arrange the sliced apples around and on top of the meat. Ensure the pork is centered to cook evenly.
   Look for The pork lies flat at the bottom of the slow cooker.
   Tip Slice the apples into even, thin wedges to ensure they soften at the same rate as the pork.

At this stage, the pork is neatly arranged in the slow cooker and topped with a layer of sliced apples. The apples should be spread out to cover as much of the surface area as possible, creating a bed that will release juices during the cooking process. Everything should look clean and ready to receive the seasonings and glaze, ensuring a consistent base for the upcoming slow cooking phase.

Seasoning the meat

2. 2Season and glaze
   Sprinkle the ground cinnamon evenly over the apples and pork. Pour the spiced apple butter over the top of the ingredients, ensuring it coats the pork tenderloin thoroughly.
   Look for The apple butter creates a thin, uniform glaze over the pork.
   Tip Use a silicone spatula to spread the apple butter if necessary to ensure even coverage.

The cinnamon should be distributed evenly across the apples and the pork, providing a fragrant aroma that hints at the final flavor profile. Once the apple butter is poured over, you should see a glossy, thick coating covering the ingredients. At this point, the slow cooker is ready to be covered, and you should ensure the lid is sealed tightly to trap the moisture and heat necessary for the long cook.

Cooking and final resting

3. 3Cook and serve
   Cover and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Remove the pork from the slow cooker and let it rest for 5 minutes before slicing into medallions.
   Look for The pork is opaque and the apples are tender and translucent.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature at the thickest part of the tenderloin to ensure it is cooked through.

When the cooking is complete, the pork will appear tender and slightly glazed, and the apples will have softened into a sweet, jammy consistency. The internal temperature of the pork must be verified at 145°F (63°C).

After removing the meat from the slow cooker, let it rest on a cutting board for 5 minutes. This step is crucial for achieving the perfect, juicy medallions that are the hallmark of this dish.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the meat from cooking evenly. Always ensure the pork is placed in a single layer at the bottom. Another error is checking the meat too often; every time you lift the lid, heat escapes and the cooking time increases significantly, which can lead to uneven results.

Finally, avoid using high heat settings, as pork tenderloin is lean and requires the gentle, low-and-slow approach to maintain its moisture and prevent the exterior from becoming tough.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C) at its thickest point. Use a digital meat thermometer to verify this, as it is the most reliable method for ensuring food safety and quality. The meat should be firm to the touch but still tender.

Once the pork reaches this temperature, it is essential to let it rest for at least 5 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a much more succulent and enjoyable final texture.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest