Crockpot Apple Cinnamon Pork Tenderloin

Last year around this time, I was super pregnant.  I’m talking 38+ weeks, super pregnant.  Can’t see my toes, about to burst pregnant. And yet – I stood in the kitchen for almost an entire day prepping over a months worth of freezer-to-crockpot meals – amongst other things like pre-made frozen casseroles and holiday treats.  What can I say, I like to be prepared.

So prepared in fact that on the second day of Christmas, I’m bringing you this recipe with 30 minutes to spare.  Can I insert one of those Facebook eye roll emoticons right now?

Anywayyyy.

Too bad Christmas dinner wasn’t one of those meals I prepped.  Who would have thought that I would have had my little nugget on Christmas day, though?  And not too sound too cliché but where in the world has the time gone and how in the world is my little angel turning one in less than two weeks?!

But no, seriously.  If I had to do it all over again. I would.

Especially with this dish.

This apple cinnamon pork tenderloin has all the holiday flavors.  Sweet apples, that become so soft from the cooking process that they melt in your mouth and a pork tenderloin that falls apart with the touch of a fork.  Marry that with the sweetness of honey and the warmth of cinnamon and you’ll have your entire house smelling like Christmas.  Oh, and the best part?  It takes five minutes to put together.

cinnamonappleporktenderloin

Crockpot Apple Cinnamon Pork Tenderloin

  • 1.5 lb pork tenderloin
  • 2 apples, any kind, cored and sliced
  • 1/4 honey
  • 1 tbsp. cinnamon

Make slits in the top of the pork tenderloin large enough to put apple slices in.  Place tenderloin in crockpot and add apples to slices.  Put the remaining slices around the crockpot.  Pour the 1/4 c honey over apples and pork and then sprinkle with 1 tbsp. cinnamon.  Cook on a low heat for 6-8 hours or until cooked thoroughly.

**It’s not entirely necessary to prep this before freezing because it’s so easy.  However, I had purchased a very large pork tenderloin (nearly 10 lb) and had divided it up into 1.5 and 2 pound servings.  I placed one of the tenderloins in a freezer bag with the 1/4 c honey and 1 tbsp. cinnamon, but left the apples out until the day I was cooking.

 

No one ever tells you how hard it is to take a good picture of pork.

 

 

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