Crock Pot Apple Cider Pork Loin is an easy fall weeknight dinner your whole family will love! It’s pork tenderloin cooked low and slow in an apple cider broth until the pork is fall apart tender. It’s so flavorful and juicy and makes your home smell just like fall.
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I am so ready for fall! We live in southern Alabama and the fall season here is just called second summer. We get excited with the temperatures dip into the 80’s. So sometimes you just have to make fall happen.
This apple cider pork tenderloin screams fall. Pork and apples go together like bacon and eggs.
And let me tell you, this pork dish will have your home smelling incredible! It’s like all the flavors of fall come together in an air freshener that permeates from the crock pot. It’s divine. Oh, and the pork loin tastes good, too. 😉
When the pork is finished cooking it will be fall apart tender. Then we’ll take the juices and make a delectable apple cider gravy to pour over the pork. I love serving this with mashed potatoes. It just seems right.
This recipe is great for a big Sunday meal or an easy weeknight dinner.
What you’ll need
- 7 quart crock pot
- Pork tenderloin– for our family of 5 I like to use 3-4 pounds. If you have a smaller bunch to feed, 2 pounds might be perfect.
- Onion– yellow or white
- Apple cider- easily make your own in the crock pot or buy it in the store. Apple cider is seasonal so if you can’t find it use unfiltered apple juice instead. You want the dark murky looking stuff.
- Apple cider vinegar
- Chicken bullion
- Grainy mustard
- Seasonings– salt, pepper, garlic
- Cold water and cornstarch– to thicken the gravy
How to make Crock Pot Apple Cider Pork Loin
- Slice the onion and brown in a skillet with butter over medium high heat. Then add the onions to the crock pot. They don’t need to be fully cooked, just looking for some color.
2. Season all sides of the pork loin with salt and pepper and sear in the same pan. Place in the crock pot.
3. In a bowl whisk together the liquids: apple cider, apple cider vinegar, garlic, and chicken bullion. Pour the mixture over the pork in the crock pot. Cook on low for 6 hours.
4. Shred the pork and remove to a platter. Strain the juices into a pot. In a small bowl whisk together the cold water and cornstarch. Add the cornstarch mixture to the juices and heat over medium high heat. Continue whisking the juices until it thickens, about 5 minutes. Serve gravy on the side or pour over the pork.
I love serving the shredded pork loin over creamy mashed potatoes. So delicious and such a comfort meal.
Tips, Tricks, and Suggestions
- You can find apple cider in the grocery store, it’s seasonal though so if you have a hard time finding it you can make it from scratch at home with Crock Pot Apple Cider or use unfiltered apple juice.
- Add carrots to the slow cooker for an easy vegetable side dish. Add cut up potatoes if you prefer.
- Refrigerate leftovers (if you have any!) in an airtight container in the fridge up to 4 days.
You might also like these slow cooker recipes:
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Crock Pot Apple Cider Pork Loin
- 3-4 pound pork tenderloin
- 2 tbsp butter
- 1 onion sliced
- 1 1/2 cups apple cider
- 1 tbsp apple cider vinegar
- 1 tsp chicken bullion
- 1 tbsp grainy mustard
- 2 cloves garlic minced
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp cold water
- 2 tbsp cornstarch
- In a large skillet add the butter and heat over medium high heat. Add the sliced onion and cook in the butter until browned, about 5 minutes. Remove the onions to a crock pot.
- Salt and pepper the pork loin on all sides to taste, sear in the same skillet as the onions were cooked over medium high heat on all sides. About 1 minute per side. Add to the crock pot with the onions. Place the onions around and on top of the pork.
- In a bowl whisk together the apple cider, apple cider vinegar, mustard, chicken bullion, and garlic and pour over the pork. Cover and cook on LOW 6 hours or HIGH 3 hours until the internal temperature reaches 145 degrees F.
- Place the pork and onions on a serving platter. Carefully strain the juices and ladle them in a medium saucepan.
- In a small bowl whisk together the cold water and cornstarch. Pour it into the juices and turn the heat to medium high. Stir gravy until thickened and pour over the pork or serve on the side. Serve while still warm.