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The Great Outdoors: Slow cooker pork, apples & onions


1 (2-3 pound) pork tenderloin 3 Granny Smith apples, sliced 1 sweet yellow onion, sliced cup apple juice or chicken stock, 1 Tbsp. Dijon mustard, 2 Tbsp. olive oil, 3 Tbsp. honey, 1 shallot, minced, 1 tsp. cinnamon, Salt and pepper all sides of the pork tenderloin.

Cut 6-8 (1-inch deep) slits across the tenderloin and place an apple slice in each cut. Place remaining apples, sliced onions and tenderloin in the bottom of slow cooker. Whisk together remaining ingredients and pour over tenderloin. Cook forĀ  6-8 hours on low or 4 hours on high. Slice and serve with pan juices.

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About Rebecca Smith

Rebecca Smith is a Wisconsin native currently living in Illinois with her husband, Eric, and two dogs, Maggie and Grace. She enjoys hiking, biking, kayaking and, of course, camping in cabins and park models.

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