Slice up some apples to make Slow-Cooker Pork Tenderloin with Apples! Sweet potatoes and apples sweeten this slow-cooker pork tenderloin entrée.
What You Need
Original recipe yields 4 servings
1 pork tenderloin (1 lb.)
1 sweet potato (1/2 lb.), cut into 1-inch pieces
1 Tbsp. flour
1 Tbsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/2 cup apple cider
1 Granny Smith apple, sliced
2 Tbsp. chopped fresh sage
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Let's Make It
Cook meat in nonstick skillet on medium-high heat 4 min. on each side or until golden brown on both sides. Remove from heat.
Trim leek; discard dark green portion. Cut leek lengthwise in half; rinse well. Cut each piece crosswise into 1/4-inch-thick slices; place in slow cooker sprayed with cooking spray. Top with potatoes.
Whisk flour, mustard and dressing in medium bowl until blended. Stir in apple cider. Add to vegetable mixture in slow cooker; mix lightly. Top with meat; cover with lid. Cook on LOW 2-1/2 to 3 hours (or on HIGH 1 to 1-1/4 hours).
Add apples; cook, covered, on LOW 30 min. (or on HIGH 15 min.)
Transfer meat to cutting board, reserving vegetable mixture in slow cooker. Stir vegetable mixture; cover with lid. Loosely cover meat with foil; let stand 3 min.
Slice meat; place on serving plate. Sprinkle with sage. Serve with vegetable mixture.
Substitute butternut squash for the sweet potatoes and/or fresh parsley for the sage.
For easy cleanup, use a plastic slow-cooker liner before adding ingredients to slow cooker as directed.
Searing the meat in the skillet before adding it to the slow cooker helps to seal in the meat juices, resulting in more flavorful meat.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.