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This slow cooker pork tenderloin with fruit sauce recipe requires very little in the way of effort & ingredients, with major flavour payoff!
This crock pot pork tenderloin recipe is one of my absolute favorite ways to serve pork.
It’s an easy recipe – I even make it on busy weeknights, just planning ahead – but surprisingly elegant for a slow cooker recipe.
It’s super versatile, too.
This slow cooker pork loin is as at home being served as a somewhat fancy date night meal, as it is being served to the whole family.
Add a quick side – some steamed beans or roasted potatoes – and you’ve got a complete meal, easily.
All around, an amazing pork tenderloin recipe – you can see why it’s one of my favorite easy dinner recipes!
Anyway – as always – I’ve got a little bit of info to impart before you make this crockpot pork tenderloin, so let’s get to it!
Ingredients
This simple pork tenderloin – like a lot of slow cooker meals – is an easy meal using just a few simple ingredients.
Like always, I’ve got a few notes for you:
Pork Tenderloin
I tend to make this recipe with a 2 pound pork tenderloin. It’s a relatively cheap, lean cut of meat that’s generally always available in our local grocery store.
That said, feel free to try this recipe with different cuts of meat – a pork butt, or even pork chops!
The delicious sauce is a great way to serve pork in general, just adjust your cooking times.
A larger pork roast will need a longer period of time to cook (and probably doubling the sauce ingredients!), and pork chops will need a much shorter time.
It’s a good idea to google the specific cut you want to use, and see what time/method of slow cooking works best for your situation!
Apple Cider Vinegar
Personally, I just like the way apple cider vinegar tastes in the fruit sauce.
If you don’t have any, feel free to substitute white vinegar, white wine vinegar, or fresh lemon juice.
Everything Else
Rounding out this recipe, you will need:
Small onion
Fresh garlic cloves
Olive oil
Ground Black Pepper
Salt
… I just really don’t have anything to add, as far as these last few ingredients go!
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How to Make Slow Cooker Pork Tenderloin with Fruit
The full recipe is in the recipe card at the end of this post, here is the visual walk through.
Cut tenderloin in half, season all over with salt and pepper.
Heat oil in a large skillet over medium-high heat. Add pork tenderloin, sear on all sides, remove from heat.
Place the seared pork tenderloin on top of the onions and garlic.
Cut the dried apricots in half, add to the slow cooker along with the cranberries.
In a small bowl combine the peach preserves and apple cider vinegar, pour over the pork tenderloin.
The actual cook time will vary based on the thickness of the meat, and the cooker itself.
Slice the juicy pork tenderloin, serve warm topped with the fruit and sauce overtop.
Great served with roasted red potatoes, green beans, and/or mashed sweet potatoes.
Leftovers
Once cooled to almost room temperature, leftovers can be covered with plastic wrap and/or transferred to an airtight container and stored in the fridge for up to 3 days.
Best served reheated, though – really – I’ve been known to snack on it straight out of the fridge, cold!
Slow Cooker Pork Tenderloin with Fruit Sauce
This slow cooker pork tenderloin with fruit sauce recipe requires very little in the way of effort & ingredients, with major flavour payoff!
Servings: 4 People
Calories: 608kcal
Ingredients
- 2 lb Pork Tenderloin
- Salt and Pepper
- 2 tablespoon Olive oil
- 1 Small onion
- 3 Garlic cloves Pressed or finely minced
- ⅔ cup Dried Apricots
- ½ cup Sweetened Dried Cranberries
- ⅔ cup Peach preserves
- ¼ cup Apple cider vinegar
Instructions
-
Cut tenderloin in half., season all over with salt and pepper.
-
Heat oil in a large nonstick pan. Add pork tenderloin, sear on all sides, remove from heat.
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Thinly slice the onion, spread the slices in the bottom of the crock pot. Scatter the garlic on top of the onions.
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Place the seared pork tenderloin on top of the onions and garlic.
-
Cut the dried apricots in half, add to the slow cooker along with the cranberries.
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Whisk together the peach preserves and apple cider vinegar, pour over the pork tenderloin.
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Cover and cook on high for 1 ½- 2 hours or on the low setting for 3 hours, until the pork tenderloin reaches 145°F on a meat thermometer.The actual amount of time will vary based on the thickness of the meat, and the cooker itself.
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Remove tenderloin from the slow cooker, tend with foil, and rest 10 minutes.
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Slice tenderloin, serve warm topped with the fruit and sauce overtop.
Nutrition
Calories: 608kcal | Carbohydrates: 69g | Protein: 48g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 141mg | Potassium: 1254mg | Fiber: 4g | Sugar: 51g | Vitamin A: 786IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 3mg
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