Add Preferred SourceSlow Cooker Pork Tenderloin with Sweet Potatoes & Apples is an easy, flavorful meal for busy days, and it’s the kind of meal I remember eating as a kid. Tender pork, sweet apples, and creamy sweet potatoes are seasoned with warm spices and cooked to perfection in the slow cooker. It’s a simple, hands-off recipe that saves you time while delivering a hearty dish.
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I enjoy recipes like this where everything cooks together in one pot. The pork stays flavorful, the apples turn soft and sweet, and the sweet potatoes maintain their natural taste. Garlic and ginger add a nice kick, making it a simple yet delicious meal.
This is a faster slow-cooker pork recipe. Cooking it too long can make the flavors blend too much, so aim to cook it just until the pork is done and the potatoes are tender.
History
Slow Cooker Pork Tenderloin with Sweet Potatoes & Apples is a modern twist on classic comfort food that has gained popularity in the 21st century, particularly as slow cookers became a staple in American kitchens. The combination of pork, sweet potatoes, and apples draws inspiration from traditional autumn flavors, with roots in both American and European cuisines. While the concept of pairing pork with apples dates back centuries, the convenience of using a slow cooker to prepare this dish became popular in the 1980s, as families embraced easy, hands-off cooking methods.
Ingredients
For the spice blend:
- Light brown sugar – You can really use any kind of brown sugar.
- Dried thyme – Have fresh thyme? Use a few sprigs of fresh thyme if you have it. I love to grow it in the summer and it adds so much lovely flavor.
- Salt – I cook with kosher salt. If you use table salt, reduce the amount by about half.
- Black pepper – Freshly cracked gives the best flavor.
- Ground cinnamon – I like to start with just a little and taste as I go; it’s easy to dominate the spice mix.
- Ground nutmeg – Adds warmth; a little goes a long way.
- Ground ginger – Ground ginger goes flat and stale, losing its flavor after about 8 months. I always buy a new bottle each fall for all my fall comfort food and baking.
- Cayenne pepper – Optional; adjust heat to your taste.
For the rest:
- Sweet potatoes – You’ll need about 2 medium-sized sweet potatoes. Peel them and slice them.
- Onion – I cook with yellow (aka brown) onions but any kind will work in this recipe.
- Ginger – Fresh ginger; peel it and mince it fine. Sometimes I pulse the garlic and ginger in a mini chopper.
- Garlic – Fresh garlic please, don’t use jarlic.
- Pork tenderloins – Use 2 good sized tenderloins, and remove the silver skin.
- Granny Smith apples – Peeled and cut into 8-10 wedges.
- Dried cranberries – I like adding these for a sweet-tart balance.
- Water or apple juice – Apple juice adds extra sweetness if you prefer.
How To Make Slow Cooker Pork Tenderloin with Sweet Potatoes & Apples
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by combining the brown sugar, thyme, salt, black pepper, cinnamon, nutmeg, ginger, and cayenne if you like a little kick, in a small bowl. Mix it all together so the flavors are evenly distributed.
Pour a splash of water or apple juice into the slow cooker. Layer the sweet potato slices in an even layer on the bottom.
Spread the chopped onion, garlic, and ginger over the sweet potatoes. Sprinkle half of your spice mixture evenly over the vegetables. This will give them a warm, cozy flavor while they cook.
Trim any silver skin from the pork tenderloins. Rub them with the remaining spice blend until they are fully coated. Place the tenderloins on top of the vegetables. If they need a little bend to fit, go ahead. Your slow cooker will take care of them.
Arrange the apple wedges and dried cranberries around the pork. Cover the slow cooker and cook on high for 2 hours or on low for 4 to 5 hours. You want the pork to reach an internal temperature of 145°F and the sweet potatoes to be tender and fork-ready.
Once cooked, transfer the pork to a cutting board and slice into thick, juicy medallions. Serve the sweet potatoes, apples, and onions on a platter alongside the pork. Don’t forget to drizzle some of the cooking liquid over the top for a natural, flavorful sauce.
Chef Jenn’s Tips
- Use a meat thermometer to avoid overcooking the pork. You don’t want to overcook pork tenderloin.
- Peel the apples for a soft texture that blends well with the dish.
- For a richer sauce, simmer the leftover cooking liquid on the stovetop to reduce it.
- Want extra spice? Add the cayenne to the spice blend.
- Swap sweet potatoes for butternut squash for a slight variation in texture.
Make It A Meal
This dish is complete on its own, but you can serve it with crusty bread to soak up the sauce or pair it with a crisp green salad. For a special touch, enjoy it with a glass of chilled white wine.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, let the mixture cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a little water or broth if needed.
Slow Cooker Pork Tenderloin with Sweet Potatoes & Apples
Ingredients
For the spice blend:
- 2 tablespoons light brown sugar
- ½ teaspoon dried thyme crumbled
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon cayenne pepper optional
For the rest:
- 2 pounds sweet potatoes peeled and sliced ½ inch thick
- 1 cup onion chopped
- 2 tablespoons ginger chopped
- 1 tablespoon garlic chopped, about 2 cloves
- 2 pork tenderloins silver skin removed
- 2 medium Granny Smith apples peeled and cut into 8-10 wedges
- ¼ cup dried cranberries
- ¼ cup water or apple juice
Instructions
- Combine the brown sugar, thyme, salt, black pepper, cinnamon, nutmeg, ginger, and cayenne (if using) in a small bowl until well mixed.
- Add water or apple juice to the slow cooker. Place the sweet potato slices in an even layer at the bottom.
- Spread the onion, garlic, and ginger over the sweet potatoes. Sprinkle half of the spice blend evenly over the vegetables.
- Trim the silver skin from the pork tenderloins, then rub them with the remaining spice mix until fully coated. Arrange the tenderloins on top of the vegetables, bending them slightly if needed to fit.
- Add the apple wedges and dried cranberries around the pork. Cover the slow cooker and set it to high for 2 hours or low for 4-5 hours. Cook until the pork reaches an internal temperature of 145°F, and the sweet potatoes are tender.
- Transfer the pork to a cutting board and slice it into thick medallions. Serve the sweet potatoes, apples, and onions in a dish alongside the pork. Use the cooking liquid as a sauce, if desired.
Notes
Chef Jenn’s Tips
- Use a meat thermometer to avoid overcooking the pork.
- Peel the apples for a soft texture that blends well with the dish.
- For a richer sauce, simmer the leftover cooking liquid on the stovetop to reduce it.
- Want extra spice? Add the cayenne to the spice blend.
- Swap sweet potatoes for butternut squash for a slight variation in texture.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.