Ingredients
- 2 pounds pork tenderloin
- 1 cup apple butter
- 1/2 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon cayenne pepper for a hint of heat
In our family, substitutions are a way of life. If you’re out of apple cider vinegar, white wine vinegar is a good stand-in. No apple butter? Try a mix of applesauce and a dash of cinnamon. Cooking is all about flexibility and making do with what you have.
Instructions
- Start by patting the pork tenderloin dry with paper towels, then season it with salt, black pepper, garlic powder, and onion powder.
- In a mixing bowl, combine apple butter, apple cider vinegar, Dijon mustard, soy sauce, and brown sugar. Stir until the mixture is smooth and well blended.
- Place the pork tenderloin in your slow cooker. Pour the apple butter mixture over the pork, ensuring it is fully coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. You’ll know it’s done when the pork is tender and easily shreds with a fork.
- Once cooked, remove the pork from the slow cooker and let it rest for a few minutes before slicing.
- If desired, transfer the cooking juices to a saucepan and simmer on medium heat for 5-10 minutes to thicken into a glaze.
Remember, patience is key, just like my abuela taught me in the kitchen. Good things take time, and this recipe is no exception.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International