Ingredients
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1 teaspoon kosher salt
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1 tablespoon oil
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2 pork tenderloins (about 1 pound each), trimmed of excess fat and silver skin
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3 apples, peeled, cored, and cut into eighths
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½ cup apple cider
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2 tablespoons apple cider vinegar
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1 tablespoon fresh thyme or 1 teaspoon dried thyme
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16 ounces sauerkraut, rinsed and drained
Instructions
Pat the pork tenderloins dry with paper towels and season all sides with kosher salt.
2. Sear the Tenderloins
Heat the oil in a large sauté pan over high heat. Add the pork and brown all sides for about 4 minutes total. This quick step adds color and extra flavor.
3. Add the Apples and Sauerkraut
Place the apples, apple cider, apple cider vinegar, thyme, and rinsed, drained sauerkraut in the slow cooker. Stir to combine, then arrange the browned pork tenderloins on top.
4. Slow Cook
Cover and cook on HIGH for about 2 hours, checking the pork’s internal temperature with a meat thermometer. Cooking time may vary depending on the thickness of the tenderloins and your slow cooker.
Food safety note: Pork tenderloin should reach an internal temperature of 145°F, followed by at least a 3-minute rest. Check the thickest part of each tenderloin with a thermometer.
5. Rest and Slice
Transfer the pork to a cutting board and let it rest for 10 minutes. Slice into medallions.
6. Serve
Serve the sliced pork with the warm apples and sauerkraut, spooning some of the cooking juices over the top.
Notes
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Choose firm apples: Apples that hold their shape during cooking add a pleasant sweetness and texture.
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Rinse the sauerkraut: Rinsing and draining helps mellow its tangy, salty flavor.
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Don’t skip the sear: Browning the pork adds flavor without requiring much extra time.
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Check each tenderloin: The two pieces may cook at different rates, so check both with a thermometer.
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Prep ahead: Slice the apples and measure the remaining ingredients before cooking. For best quality, cut apples shortly before use or toss them with a little lemon juice to slow browning.
