Growing up, I was not a fan of pork. I didn’t like ham or bacon. In fact, the only way you could get me to eat any pork was with Shake ‘N Bake (which I still love). While I still can’t stand ham, I’ve discovered that bacon isn’t so bad, and there are other ways to eat pork beyond Shake ‘N Bake.
A few years ago, just before my wedding, I was introduced to pork tenderloin. I was a guest in someone’s home so I politely ate the pork that was being served. What a surprise! I enjoyed the flavor. I wanted to find ways to make it on my own. And, I have.
I started by lining my slow cooker with a liner. Then, I lightly seasoned the pork loin with kosher salt and fresh ground pepper before placing it into the slow cooker. In a small bowl, I whisked together 1 cup chicken broth, 1 cup apple sauce, 1 1/2 Tbsp Dijon mustard, 1 tsp dried thyme, 1/4 tsp salt, and 1/4 tsp pepper. After it was well blended, I poured the mixture over the tenderloin, then put the cover on the slow cooker and cooked the pork on low for 8 hours.
Once the pork was done, I removed the pork to a platter and kept it covered with aluminum foil so it would remain warm.
Then, I created a roux in a saucepan using 1 Tbsp melted butter and 1 Tbsp flour. After a couple of minutes, I added all the juice remaining in the crock pot, stirring until it thickened into a nice gravy. Finally, I sliced the pork tenderloin and served it with the gravy.
- 1 1/2 lb boneless pork tenderloin
- Kosher salt and ground pepper, to taste
- 1 c. chicken broth
- 1 c. apple sauce
- 1 1/2 Tbsp Dijon mustard
- 1 tsp dried thyme
- 1/4 tsp. salt
- 1/4 tsp. ground pepper
- 2 Tbsp butter
- 2 Tbsp flour
- Line your slow cooker with liner (or spray it with cooking spray)
- Season the pork tenderloin with kosher salt and ground pepper. Add the pork to the slow cooker.
- In a bowl, whisk together the chicken broth, apple sauce, mustard, thyme, salt and pepper.
- Pour over pork tenderloin.
- Cook the pork on low for 8 hours.
- Once pork is cooked, remove the pork to a plate then cover with aluminum foil.
- In a small saucepan, melt butter then add flour to create a roux.
- Add all the remaining juice left in the slow cooker to the sauce pan.
- Stir together and allow to thicken into a nice gravy.
- Slice the pork and serve with the gravy.
- Tastes great served with roasted potatoes.