Slow Cooker Apple Cider Pork Tenderloin

Wine a Little Cook a Lot

Slow cooker apple cider pork tenderloin is the perfect fall dinner recipe! Made with savory fall spices, apples, carrots and sweet potatoes, it’s an easy fall crock pot dinner the family will love!

Pork tenderloin is slow cooked with savory fall spices like sage, rosemary, ginger and cinnamon along with apple cider, carrots, sweet potatoes and apples. It’s fall apart tender and very flavorful:).

The leftover juices are used to make an apple cider gravy to pour on top of your pork tenderloin and vegetables.

I’m telling you it’s fall in a crockpot and *BONUS*…your house will smell amazing!


  • pork tenderloin
  • carrots
  • apples
  • onions
  • sweet potato
  • garlic
  • fall spices: ginger, allspice, cinnamon, nutmeg, rosemary & sage
  • apple cider
  • Worcestershire sauce
  • brandy (optional)
  • cornstarch

When buying your pork, be sure to buy the tenderloin cut. You will find pork loin roast which is different than the tenderloin. The tenderloin is usually much smaller and sometimes comes in a back of two. The loin is used more for a roast.

If you don't have a slow cooker/crockpot, you can definitely cooked this in the oven using a Dutch oven pan or other oven proof pan.

Simply follow the recipe instructions, but instead bake in the oven at 350 F for 1 hour- 1 hour 30 minutes or until pork is cooked to an internal temperature of 145 F and the veggies are tender.


  1. Place vegetables in the bottom of your crockpot.  Place pork tenderloin on top and sprinkle with salt and pepper.
  2. In a small bowl combine fall spices, apple cider, Worcestershire sauce, and  brandy (if using).  Whisk to combine.
  3. Pour mixture over the pork and vegetables and stir gently to make sure it’s all covered.
  4. Cover and cook on low for 6-8 hours or until pork is falling apart and vegetables are tender.
  5. Strain out liquid and add to medium saucepan.  Whisk in corn starch and bring to a boil over medium-high heat.  Turn down to a simmer and cook 5-6 minutes or until thickened into a gravy consistency.
  6. Slice pork and serve with vegetables.  Top with apple cider gravy.


  • roasted brussels sprouts
  • broccoli
  • brown butter sage quinoa
  • green beans almondine


yield: 6 prep time: 10 MINUTES cook time: 8 HOURS total time: 8 HOURS 10 MINUTES


  • 2 lbs pork tenderloin
  • 1 cup Carrots, peeled and chopped into chunks (about 4 carrots)
  • 2 cup Apples, peeled, cored and sliced into chunks (about 3 apples)
  • 2 large sweet potatoes, cut into chunks
  • 1 Yellow onion, sliced
  • 3 Garlic cloves, minced
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1/2 tsp Ground ginger
  • 1/2 tsp Allspice
  • 1/2 tsp Ground nutmeg
  • 1 tsp Ground cinnamon
  • 1 tsp Fresh rosemary, finely chopped
  • 1 tsp Fresh sage leaves, or 1 tsp ground sage
  • 1 1/2 cups Apple cider
  • 1 tbsp Worcestershire sauce
  • 1/4 cup brandy, optional
  • 2 tbsp Cornstarch


  1. Place carrots, apples, sweet potatoes, onion and garlic in bottom of crockpot. Place pork tenderloin on top. Sprinkle with salt and pepper.
  2. Mix together spices, apple cider, Worcestershire sauce and brandy (if using) in a small bowl.
  3. Pour over pork and vegetables.  Stir gently to combine.
  4. Cover and cook on low 6-8 hours or high 4 hours (or until pork falls apart and vegetables are tender).
  5. Once done, use a ladle to strain out as much liquid as you can into a medium saucepan. Whisk in cornstarch and bring to low boil over medium-high heat. Turn down to low and simmer 5-6 minutes until slightly thickened to a gravy-like consistency.
  6. Slice pork and serve with vegetables and apple cider gravy.

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