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Slow Cooker Apple Butter Glazed Pork Tenderloin

Apple butter glazed pork tenderloin cooks in the slow cooker with sliced onion until each tenderloin reaches 145°F. A quick stovetop reduction turns the cooking liquid into a glossy glaze to spoon over the sliced pork.
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Prep Time 10 minutes
Cook Time 3 hours 41 minutes
Resting 3 minutes
Total Time 3 hours 54 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the pork
  • 2 pork tenderloins 1-pound each, silver skin removed
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp neutral oil
  • 1 yellow onion medium, sliced
For the glaze
  • 1 cup apple butter
  • 0.25 cup apple cider
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 2 cloves garlic minced
  • 1 tsp thyme dried
  • 2 tsp cornstarch
  • 2 tsp water cold

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

Prepare the pork
  1. Pat the pork dry.
  2. Season the pork all over with the salt and pepper.
  3. Heat the oil in a 12-inch skillet over medium-high heat.
  4. Brown the tenderloins on all sides, about 6 to 8 minutes total.
Make the glaze
  1. Whisk the apple butter, apple cider, vinegar, Dijon, garlic, and thyme in a medium bowl until smooth.
Slow-cook the pork
  1. Scatter the onion in a 6-quart slow cooker.
  2. Place the tenderloins on top of the onion.
  3. Pour the glaze over the pork.
  4. Cover and cook on LOW for 2 1/2 to 3 1/2 hours or HIGH for 1 1/2 to 2 1/2 hours, until each tenderloin reaches 145°F in its thickest part.
Finish the glaze
  1. Transfer the pork to a cutting board.
  2. Tent the pork loosely with foil and rest for at least 3 minutes.
  3. Strain the cooking liquid into a small saucepan and discard the onion.
  4. Whisk the cornstarch and cold water together.
  5. Whisk the slurry into the cooking liquid.
  6. Simmer over medium heat for 2 to 3 minutes, until glossy and thickened.
Serve
  1. Slice the pork crosswise.
  2. Spoon the glaze over the slices.

Notes

For the juiciest result, check each tenderloin in its thickest part and remove it when it reaches 145°F. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a gluten-free option, use Dijon mustard labeled gluten-free.