Apple Cinnamon Spiced Pork Tenderloin

End of Daylight Savings Time + Cooler Temperatures = No Fuss Comfort Food!  This Apple Spiced Pork Tenderloin recipe takes 15 minutes to assemble and then the crock pot does the rest!  The slow roasted pork tenderloin studded with apple slices is the perfect fall meal, pair with some roasted sweet potatoes & green vegetables to complete the meal.  

Apple Cinnamon Spiced Pork Tenderloin - 6 Servings
  • 917g Pork Tenderloin (about 2lbs - raw weight)
  • 110g Apple, sliced approx ¼"
  • 120g White Onion, large dice
  • 2tbsp. Cinnamon
  • 1tsp. Salt
  • 1tsp. Pepper
  • 1tbsp. Whole Grain Dijon Mustard
  • ¼ cup Sugar Free Syrup (such as Maple Grove Farms)
  • 1tbsp. Corn Starch
  • Crockpot
  1. Place large diced onion in base of crockpot.
  2. Combine cinnamon, salt & pepper in a small bowl and then coat Pork Tenderloin completely - using the seasoning as a dry rub. Next, using a sharp knife, cut enough slits in pork tenderloin (about ⅔ through the meat) to accommodate apple slices. Place one apple slice in each slit with apple skin side up (like photo). Transfer apple studded pork tenderloin to crockpot, placing on top of white onion.
  3. In a separate small bowl, whisk together whole grain dijon mustard & syrup. Pour over pork tenderloin, like a glaze.
  4. Allow to cook on LOW for 3-4 hours.
  5. Remove pork tenderloin from crockpot (you may want to use 2 spatulas to remove - it will be VERY tender). Pour remaining liquid and onions into a small sauce pan and bring to a boil. While the liquid is heating, combine 1tbsp. Corn starch with just enough water to create a thin paste (use spoon to combine). Once the liquid comes to a boil in sauce pan, add the corn starch mixture - this will allow the sauce to thicken, reduce to low and let simmer for 3-5 minutes. Be sure to taste test and add salt & pepper as needed. (I like to add a little garlic powder too).
  6. Top the pork tenderloin with thickened sauce and enjoy!
Nutrition Information
Serving size: 125g Calories: 229 Fat: 8.4 Carbohydrates: 6.3 Protein: 31.4


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