Slow Cooker Spiced Cider Pork Tenderloin for an Easy Weeknight Dinner Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is placed on a stable, heat-resistant surface away from the edge of the counter. Prepare the ingredients by slicing the apples into uniform wedges, which ensures they cook at an even rate.

Pat the pork tenderloins dry with paper towels to remove excess surface moisture, as this helps the seasoning adhere better. Have your measuring tools ready to ensure accuracy, and verify that you have enough spiced apple cider to cover the base of the cooker. Keeping your workspace clear will make the assembly process efficient and clean.

Instructions

Assembling the Slow Cooker

1. 1Prepare the Slow Cooker
   Place the raw pork tenderloins into the bottom of the slow cooker basin. Arrange the sliced apples on top of the pork in an even layer to ensure they soften during the cooking process.
   Look for The pork is arranged in a single layer at the bottom of the cooker.
   Tip Ensure the slow cooker is clean and dry before starting the assembly.

At the end of this phase, the pork and apples should be neatly arranged in the slow cooker basin. Check that the apples are distributed relatively evenly over the meat.

The preparation should look organized, and all ingredients should be ready for the final seasoning step. Ensure no stray pieces of apple are stuck to the sides of the cooker, which could burn during the long cooking process.

Seasoning and Liquid Addition

2. 2Add Seasoning and Liquid
   Sprinkle the brown sugar and ground cinnamon evenly over the apples and pork. Pour the spiced apple cider over the top of the ingredients. Cover the slow cooker with its lid.
   Look for The cider should partially submerge the pork and apples.
   Tip Use a measuring cup to pour the cider steadily to avoid splashing the sides.

Once the brown sugar, cinnamon, and cider are added, the slow cooker should have a pleasant, aromatic scent. The cider should be visible around the base of the pork. Confirm that the seasoning is distributed across the top of the apples and pork. The lid should be placed securely on the cooker, and you should be ready to start the slow cooking cycle at the appropriate setting.

Cooking and Resting

3. 3Cook and Rest
   Cook on low heat 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 on a cutting board for at least 3 minutes before slicing and serving with the cooked apples.
   Look for The pork is opaque throughout and tender when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Always use a meat thermometer inserted into the thickest part of the meat.

After the cooking time, the pork should be tender and the apples soft and translucent. The liquid in the bottom should be fragrant and slightly thickened. Verify the internal temperature of the pork with a thermometer before removing it from the cooker. Once the pork is on the cutting board, allow it to rest undisturbed for at least 3 minutes before slicing it into medallions for serving.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the pork from cooking evenly. Ensure the tenderloins are in a single layer to allow the heat to circulate properly. Another error is checking the temperature too early, which releases heat and extends the total cooking time.

Avoid lifting the lid unnecessarily during the cooking process. Finally, failing to let the meat rest after cooking will result in a loss of juices, making the pork less succulent. Always adhere to the minimum resting time to ensure the best possible quality.

How to tell it’s done

The pork is fully cooked when it reaches an internal temperature of 145°F (63°C) as measured by a meat thermometer inserted into the thickest portion of the loin. The meat should be firm to the touch and opaque throughout, with no pink remaining in the center.

The apples should be soft and glossy, having absorbed the cider and spices. Allowing the pork to rest for at least 3 minutes after removing it from the heat is crucial, as this lets the juices redistribute, resulting in a more tender and flavorful eating experience.

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