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Slow Cooker Pork Tenderloin with Apples and Brussels Sprouts is the ultimate comfort dinner with little prep work!
Right now, I am all about comfort food without the guilt. Coming off my last Whole 30 in July, I’m feening for those fall dinners, but don’t need to fill up on all the starches. See also: I don’t want to wash a million dishes to get a comforting and healthy meal on the table for two after working all day.
Growing up we ate a ton of pork, so it’s not really a surprise that I would think of pork tenderloin as a comforting dinner to enjoy during the week. And it’s not difficult to marinate your own pork tenderloin, but marinating takes time, and if there’s an easier way to prepare said pork without compromising time or flavor, why would I not? Real flavor, and real fast is the way to my heart and stomach, friends. That’s why on a busy Tuesday (today I am traveling for work, and planning to go to yoga afterward) I’m game for a Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin. Smithfield Marinated Fresh Pork is made with real, all-natural ingredients; their all-natural ingredients include pork broth, vinegar, salt and spices, making this a clean and easy dinner I feel confident about making. Feel free to use any pork tenderloin for this slow-cooker recipe.
I’m all about a 30-minute meal, or a way to use my slow-cooker at the moment. Or the Instant Pot; basically anything that won’t keep me in the kitchen all night is good in my book. I have a full-time job and this blog. Jason’s job is super demanding, and we’re trying to consistently eat clean during the work week. So give me easy, or give me…take out – which I don’t need so give me easy. kthanks.
You can pair any veggies you like with your pork tenderloin, but I’m very into Brussels sprouts at the moment, so halving those baby sprouts and tossing them into the crock which takes like three minutes, is totally happening; for a sweet starchy side, sliced apples are also going in! Did anyone else’s mom make Pork Chops and Applesauce growing up? Mine did, and I have so many food memories attached to that meal.
This Slow Cooker Pork Tenderloin with Apples and Brussels Sprouts definitely reminds me of my mom’s classic, with my own twist with fresh veggies to it. To make this dinner, the most time consuming prep you’ll have is rinsing your produce and chopping. Then you dump it all in, top with your favorite Smithfield Marinated Fresh Pork. Set the slow-cooker, and come back in 6-8 hours to dinner.
I like to toss my produce in a dijon and apple juice saucy situation, with a little fresh thyme for an earthy fall flavor. It pairs so well with a pork tenderloin. There’s no need to do anything to your Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin, since it’s already marinated. Again, easy is the way to my heart, friends.
Slow Cooker Pork Tenderloin with Apples and Brussels Sprouts
- 1 lb raw Brussels sprouts, trimmed, and halved
- 2 medium apples, peeled, cored and sliced
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons apple juice (or apple cider)
- 1 teaspoon black pepper
- 1/2 teaspoon sea salt
- 2-3 sprigs fresh thyme
- 1 lb Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin - any pork tenderloin will do
- To a 6-quart slow cooker, add Brussels sprouts and apples. Mix in apple cider vinegar, Dijon, apple juice, thyme, salt and pepper. Stir to combine.
- Top with Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin. Cover and cook on low for 6 hours, or until pork is cooked through (165F).
- Transfer pork to a cutting board; let stand for 5-10 minutes, before slicing.
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