Today is the first Friday of fall. Cooking is a great way to celebrate the season. Here’s a new recipe for you to enjoy with your family.
We’re big fans of pork tenderloin in the slow cooker. You don’t have to brown it first—you just stick it in first thing in the morning, add your liquids, cover, and cook on high all day. That’s it. By the end of the day, you have the most tender, ready-to-eat supper around. I’m telling you, pork cooked in the slow cooker is the best! On some evenings, we serve our pork over quinoa, but you could serve it on buns as a sandwich, over a baked potato, over rice, or over anything you want—or just eat it by itself! The apple cider gives the meat just a hint of fall flavor, and then we finish it off with chopped green onions. This meal looks fancy enough to serve to guests but is simple enough for even your busiest weeknights.
Apple Cider Pork Tenderloins
This recipe serves about six big portions
For the pork
1 (2 to 3 pounds) pork tenderloin (you might need two)
2 liters (about 8 cups) apple cider, divided (you can also use apple juice)
1 cup ketchup
1 tablespoon mustard
2 tablespoons Worcestershire sauce
For the quinoa
1 cup quinoa, rinsed under cold water and drained
1½ cups chicken stock or water
Extra virgin olive oil
Salt and pepper
Place the tenderloin(s) on the bottom of the slow cooker and then add 6 cups of apple cider. Cover and cook on high 6 to 10 hours (the longer, the better).
About 30 minutes to an hour before you’re ready to eat, remove the lid and pull the meat out and into a bowl (it will be so tender and will fall apart immediately). Drain all of the liquid from the slow cooker. Place the meat back in the empty slow cooker and shred the meat using two forks. Next, add the ketchup, Worcestershire sauce, and remaining two cups of cider. Cover and cook on low for another 30 minutes to an hour.
Meanwhile, if you want to serve this over quinoa, add the rinsed quinoa and chicken stock to a small pot over medium-high heat and bring to a boil. Once it begins, cover, reduce heat to low, and simmer for 15 minutes. (Do not remove the lid while it’s simmering.) After 15 minutes, remove the lid and fluff with a fork. Drizzle a tiny bit of olive oil or a tablespoon of butter, and a nice pinch of salt and pepper. Serve the shredded pork tenderloin straight from the slow cooker over the quinoa.
Mom, have a great fall season. May it be filled with good food, friends, family, and faith!
Shay Shull is a blogger, author of several cookbooks, and a proud mama of four young children.