Crock-pot Apple Sauerkraut Pork Tenderloin
This is a great go-to dinner recipe that combines savory, sweet and tangy. Plus it is a crock-pot recipe which means you can have a great dinner even when life is a little crazy.
Equipment
- Crock-pot
- Large skillet or frying pan
Ingredients
- 2 pork tenderloins
- ½ tbsp salt
- ½ tbsp celery salt
- ½ tbsp black pepper
- 1 tbsp paprika
- 3/4 cup apple juice
- 2 Granny Smith apples medium sized
- 1 medium onion
- 2 garlic cloves
- 2 tbsp light brown sugar
- 4 cups sauerkraut
Instructions
- In a small bowl mix the regular salt, celery salt, ground black pepper and paprika for your rub. Pat the pork tenderloins dry and season liberally with the rub on all sides.
- Pour just enough vegetable oil into your skillet to coat the bottom of the pan. If you pour too much just wipe up the excess with a paper towel. Turn your skillet on high heat and give it a minute or two to heat up. Once your skillet has come to temperature, add you pork tenderloins searing for 1-2 minutes on each side.
- Once seared transfer the pork directly to the crock-pot. Turn the skillet off and pour the apple juice into the still hot pan to deglaze it, scrapping the bottom with your spatula.* Pour the apple juice and pork drippings directly over the pork in the crock-pot.
- Peel, core and chop the apples into 1 inch pieces and add to the crock pot. Chop the onions and garlic add to the crock-pot as well. Sprinkle the top with brown sugar and top with sauerkraut.
- Cook on low for five hours or until the pork is tender and almost falling apart.
- Remove the pork to slice and serve with the sauerkraut and apple mixture it cooked in.
Notes
*If using a Teflon pan, do not scrape the bottom with a metal spatula. It will scratch the Teflon coating ruining the pan.
Can be made with pork loins as well, however the cook time will increase to 6 hours.