Slow Cooker Pork Tenderloin and Sauerkraut

Slow Cooker Pork tenderloin and Sauerkraut is an easy dinner option that delivers tender, juicy pork. It has a rich and savory broth that is perfect for making gravy. This slow cooked meal will take the headache out of having to watch over dinner and the results are perfectly delicious!

Crock Pot dinners are the ultimate hands-off, 'one-pot' meals. I love knowing our dinner is cooking while I can do something else. And pork is a perfect choice since it is fairly economical to use and comes out incredibly tender. Some of our other favorite slow cooked meals to try: Pork Chops and Sauerkraut, Chicken Legs and Carrots, Salsa Chicken and Teriyaki Beef.

Ingredients

Ingredient Notes & Substitutions

• Pork-We prefer the tenderloin since it is leaner and does live up to its name and comes out fork tender. But you can use a pork loin roast, which has more white meat on it. Or you can use a pork shoulder roast but it will have more fat on it, so expect shrinkage.
• Applesauce-Sweetened or not, you can adjust and add some sugar to taste. Some people make like to add apple juice or apple cider to the recipe. I would keep in mind that if you are making gravy, it will have a stronger apple flavor.
• Vegetables-You can add some quartered red or yellow potatoes if you'd like. Or add some carrots or peppers halfway through cooking. We served our pork with mashed potatoes and baby beets as the prefect side dish. You can also make some broccoli, string beans or brussels sprouts.
• Umami- This is a mushroom based seasoning available at all grocery stores. It doesn't have an exact substitute and I highly recommend keeping a bottle on hand since it is perfect in soups, stews and casseroles. You can try adding some paprika, celery salt and more garlic and pepper to boost the flavor if you don't have the Umami.
• You may enjoy sprinkling some caraway seeds over the sauerkraut for extra flavor.

How to Make Slow Cooker Pork Tenderloin and Sauerkraut

Step 1: Prepare pork tenderloins by removing the "silver skin" on the outside of the pork.  Combine the spices and press onto the top and bottom of tenderloins.

Step 2: Stir together the applesauce and drained sauerkraut. 

Step 3: Spray the slow cooker with nonstick spray and set to "sear" if you have that option.  If not, heat a skillet over medium heat, spray with cooking spray.  Brown the tenderloins for 2 minutes on each side.

Step 4: Lift tenderloins with a fork and pour half mixture on bottom of slow cooker.  Then pour other half over pork in slow cooker. Pour beef broth over top and cook for 1 ½ hours on high or 3 hours on low.  Test the pork with an internal meat thermometer.  It is done when it registers 145°F.*

Best Tips for Recipe Success

• I prefer to sear any meat before I add to my slow cooker. This has become a debatable choice but I feel the caramelization and extra flavor is worth the one skillet to wash. (Or treat yourself to a slow cooker that has a "sear" option. I love my Cuisinart Multicooker from Amazon!
• Try to avoid lifting the lid to check until it is close to being done. You will let in a bunch of water from condensation and lower the temperature.
• Always rest your meat before slicing to keep all the delicious juices in the meat instead of on the platter.
• To make gravy: Pour out between 1 and 2 cups of liquid into a large cup depending on how much is left and how much gravy you want. Stir in 1 or 2 tablespoons of cornstarch or flour and press out lumps. Pour into a small sauce and bring to a simmer over medium heat, stirring as it thickens. Taste and add more salt or pepper as needed.

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Slow Cooker Pork Tenderloin and Sauerkraut

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• Author: Deb Belsha
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American

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Description

Slow Cooker Pork tenderloin and Sauerkraut is an easy dinner option that delivers tender, juicy pork. It has a rich and savory broth that is perfect for making gravy. This slow cooked meal will take the headache out of having to watch over dinner and the results are perfectly delicious!

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Ingredients

Units USM Scale 1x2x3x

• 2 pounds whole pork tenderloin
• 1 tablespoon dried minced onion or 2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 teaspoons Umami seasoning or all purpose seasoning*
• 1 20 ounce can sauerkraut, drain the sauerkraut juice
• 8 ounces applesauce, unsweetened or sweetened
• 2 Tablespoons brown sugar, optional*
• ½ cup beef broth or chicken broth, low sodium
• 1 -2 tablespoons cornstarch, optional if making gravy

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Instructions

1. Prepare pork tenderloins by removing the "silver skin" on the outside of the pork.  Combine the spices and press onto the top and bottom of tenderloins.
2. Spray the slow cooker with nonstick spray and set to "sear" if you have that option.  If not, heat a skillet over medium heat, spray with cooking spray.  Brown the tenderloins for 2 minutes on each side.
3. Stir together the applesauce and drained sauerkraut.  Lift tenderloins with a fork and pour half mixture on bottom of slow cooker.  Then pour other half over pork in slow cooker.
4. Pour beef broth over top and cook for 1 ½ hours on high or 3 hours on low.  Test the pork with an internal meat thermometer.  It is done when it registers 145°F.*
5. Let pork rest for 5 minutes before slicing.  Serve with sauerkraut.
6. To make optional gravy:  Pour or ladle  1 - 2 cups of the liquid left in the slow cooker into a cup and mix with the cornstarch.  Bring to a simmer  in a small saucepan over medium heat.  Stir to thicken and add a bit more cornstarch if you use more liquid.  Press out any lumps with a spoon.

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Notes

*The Umami seasoning does not have an exact substitute.  You can try adding some paprika, celery salt and some extra pepper and garlic.

*If you like your applesauce sweeter, add in the brown sugar.

*I am using a Cuisineart Multicooker for this recipe.  All slow cookers will cook food at different times.  Your meat thermometer is the best way to gauge if something is safely cooked to completion.

*Store leftovers in an airtight container, (especially the sauerkraut) for up to 3 days.  I stored the everything together except the beets.  Reheat in a skillet on the stovetop on low-medium heat until hot.  Add some additional broth to the gravy f the pork is dry.

*Or freeze in a freezer safe container for up to 3 months and defrost overnight in the refrigerator.  Reheat as above.

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Nutrition

• Serving Size: 1
• Calories: 219
• Sugar: 8.2g
• Sodium: 1535mg
• Fat: 3.5g
• Carbohydrates: 13g
• Fiber: 3g
• Protein: 33g
• Cholesterol: 98mg