Haven't tried yet, looked good on big oven PC software
- Carbohydrate 20.9661865625 g
- Cholesterol 0 mg
- Fat 0.20036 g
- Fiber 2.92500010633469 g
- Protein 0.68595 g
- Saturated Fat 0.04291 g
- Serving Size 1 1 Serving (137g)
- Sodium 4.75623958333333 mg
- Sugar 18.0411864561653 g
- Trans Fat 0.08862 g
- Calories 82 calories
Step-by-step
- Combine all ingredients in the crockpot (brown pork if desired); cover and cook on LOW for 7 to 9 hours.
- Serve with rice.
A seven-hour slow cooker window creates a specific set of thermal challenges for lean cuts of meat. Pork tenderloin contains very little intramuscular fat, making it exceptionally vulnerable to drying out when subjected to extended heat. When protein fibers hold internal temperatures above 160 degrees Fahrenheit for hours, muscle tissues squeeze out moisture rapidly, leaving a stringy texture behind. Apples and onions release significant water as they break down, but liquid alone cannot protect lean protein from prolonged thermal abuse.
Controlling Moisture and Heat
Browning the meat in a skillet before it enters the crockpot initiates the Maillard reaction, developing complex savory compounds that slow-cooked fruit cannot replicate on its own. Cider vinegar provides essential acetic acid to balance the high sugar content of apple jelly, preventing the sauce from tasting cloying. Slice the onions into uniform quarter-inch pieces so they soften evenly alongside the chopped apples during the long cooking cycle.
- Check internal meat temperature at the seven-hour mark using a digital thermometer to pull the roast before it reaches 165 degrees Fahrenheit.
- Reduce the apple jelly by half if using extremely sweet baking varieties like Honeycrisp to maintain a balanced savory profile.
- Store leftovers in an airtight container within the refrigerator for up to three days.
