Slow-cooker Pork Tenderloin with Apples and Acorn Squash

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 347.5

Total Fat: 13.9 g
Cholesterol: 89.5 mg
Sodium: 216.4 mg
Total Carbs: 22.3 g
Dietary Fiber: 3.1 g
Protein: 32.5 g

View full nutritional breakdown of Slow-cooker Pork Tenderloin with Apples and Acorn Squash calories by ingredient

Introduction

If you can find it, a specialty cranberry vinegar is a delicious accent to this recipe. If not, cider vinegar will work fine as a substitute. If you can find it, a specialty cranberry vinegar is a delicious accent to this recipe. If not, cider vinegar will work fine as a substitute.

Minutes to Prepare: 20

Number of Servings: 4

Ingredients

1 lb pork tenderloin, trimmed of visible fat

1 large granny smith apple, chopped

1 small acorn squash (4 in. diameter), seeded and cut into 1-inch rings

2 tbsp olive oil

4 tbsp cranberry vinegar (or cider vinegar), divided

Rosemary (fresh or dried)

Sage (dried)

1/4 cup apple juice (optional) or water

3-4 tsp dijon mustard

Salt and pepper to taste

Directions

Combine the oil, 2 tbsp of vinegar, rosemary, and sage in a plastic zip top bag or a pyrex dish. Marinade the pork for a minimum of 2 hours, or overnight.
Lightly coat the slow cooker with cooking spray. Chop the apples and slice the squash and layer into the bottom of cooker. Put the pork on top. Mix the apple juice or water with the mustard (3-4 tsp), brown sugar, and the other 2 tbsp of vinegar. Whisk in some additional herbs and pour over the pork. Cook on low for 6-7 hours.

Number of Servings: 4

Recipe submitted by SparkPeople user ALYSSAGB.