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!
Ingredients
- 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*
- 1/2 cup beef broth or chicken broth, low sodium
- 1 -2 tablespoons cornstarch, optional if making gravy
Instructions
- 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.
- 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.
- 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.
- Pour beef broth over top and cook for 1 1/2 hours on high or 3 hours on low. Test the pork with an internal meat thermometer. It is done when it registers 145°F.*
- Let pork rest for 5 minutes before slicing. Serve with sauerkraut.
- 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.
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.
Nutrition
- Serving Size: 1
- Calories: 219
- Sugar: 8.2g
- Sodium: 1535mg
- Fat: 3.5g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 98mg