Simmering all day in my crockpot was the most delicious smells for fall. Butternut squash, apples and onions surrounding a pork tenderloin melding with a yummy sauce. Check this recipe out. Don’t drool over the picture. It was that good.
Crockpot Fall Harvest Pork Tenderloin
Ingredients
- 1 lb pork tenderloin
- 2 apples peeled, cored and cubed
- 2 apples peeled and sliced into 8 pieces
- 1 butternut squash peeled, seeded and cubed
- 1 red onion peeled, cubed
- salt, pepper, and paprika to taste
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 cup chicken broth
Instructions
- Place cubed squash, 2 cubed apples, and onion into bottom of crockpot. Season with salt & pepper.
- Sprinkle pork tenderloin with salt, pepper, and paprika and on all sides. in a skillet add 1 TBS oil and heat to a medium high. Add pork tenderloin and brown to a nice color on all sides. Let rest.
- Mix brown sugar, soy sauce, chicken stock together.
- Cut 8 slices into tenderloin going about 1/2 way down.
- Place each slice of apple into each cut of the tenderloin.
- Place tenderloin onto vegetables in crockpot.
- Add rest of vegetables to sides of tenderloin.
- Pour sauce over vegetables and tenderloin.
- Cover crockpot with lid and cook on high for 5-7 hours or low for 6-8 hours until desired tenderness is reached for vegetables and tenderloin.
- Serve and enjoy.