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Sunday Slow Cooker:  Pork Tenderloin and Apples

When I saw this recipe about a week ago, I couldn’t wait to make it. Pork, apples, mustard, and the crockpot. I mean, c’mon. It sounds entirely easy and delicious, and it was. Soft apples that basically melt into a sauce, just a hint of mustard, and delicious pork. You can make this with pork chops or a pork loin and any kind of apples you like. I adapted the recipes slightly based on what I had on hand.

Slow Cooker: Pork Tenderloin and Apples
Servings: 8
Serving Size: about 4 oz with 1/2 cup apples
Nutritional Info: 242.9 calories, 5.2g of fat, 13.4g of carbohydrates, 1.7g of fiber, 40.1g of protein
Weight Watchers® PointsPlus®: 5 *


  • 2.5 lbs. pork tenderloin, fat removed
  • 1 onion, sliced thin
  • 3-4 apples, sliced
  • 2 tbsp whole grain or dijon mustard
  • 2 tbsp honey
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper


  1. Season the pork with salt and pepper. Place it in the crockpot.
  2. Spread the mustard and honey on the pork.
  3. Cover with the sliced onions and apples.
  4. Cook for 6-8 hours in the slow cooker. Take the lid off the crockpot for the last 30 minutes to let the liquid reduce. Slice and serve.

Adapted from Eat Live Run

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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16 Response to Sunday Slow Cooker: Pork Tenderloin and Apples

  1. Krystal on January 13, 2013

    Made this today, I had just bought a whole loin, so I used that instead of tenderloin and it was amazing! My husband said it was the best pork roast I have ever made :)

    • Kristen on January 13, 2013

      Love that! I think it is the best one I have ever made as well since it doesn’t dry out.

  2. Meg on January 14, 2013

    Making this today and I’m so excited to try it. What a great combination of flavors. I have one question though, do I need to add any liquid (like water) to it or will enough cook out of the apples? Thanks!

    • Kristen on January 14, 2013

      The apples produce enough moisture that you don’t need any additional liquid. I was surprised too!

  3. hilary on January 15, 2013

    Are you supposed to cook it on low or high?

    • Kristen on January 15, 2013

      My crockpot doesn’t have a high and low setting, but I would go with low. Hope you like it!

  4. EJ on February 17, 2013

    Hi Kristen! I made this last night and it was the BEST — my husband (who’s a big foodie and frequent victim of my WW meals) raved about it. I need to make another batch to parcel out for work lunches. The only change I made is I dramatically modified the cooking time–I followed the Cooks Illustrated instructions for slow-cooker pork (took it’s temperature at intervals until it reached 145 degrees, about 2-1/2 hours), then liberated the meat to rest while I cooked down the apples and onions on high (about 45 minutes). This is the first recipe I’ve used from your site. I will definitely be back :-)

  5. amybav on March 16, 2013

    I really want to try this recipe!! I have 4 boneless pork chops in the freezer…is that comparable for the recipe? Or will I have to halve it?

    • Kristen on March 17, 2013

      It depends on their size and weight. They will work, just weigh them and make adjustments to the seasoning based on if it is more or less.

  6. Tara on March 24, 2013

    This was amazing! I just put this in the calculator so I can track it and it came up as 6pts. Not that a point will kill anyone but I wanted to see if anyone else experienced it since I use the Mobile calculator (on the phone).

  7. Amanda on May 7, 2013

    Can’t wait to try this! This is probably a really dumb question, but do I need to peel the apples? Of course I would rather not if I don’t have to, since I’m feeling a bit lazy :-)

    • Kristen on May 8, 2013

      It’s completely up to you and will turn out great either way :)

  8. Melissa on June 6, 2013

    I have been looking online for a pork loin recipe to make for my sister and her family as a thank-you-for-babysitting-my-kids-all-weekend thank you dinner. Shes been doing the WWPP and having a hard time looking for tasty easy meal ideas. This sounds wonderful and I hope she enjoys it, I will be back here for sure!

  9. Olivia on November 25, 2013

    When I made this for my husband for the first time, he was speechless – all he could do was hug me and go back for seconds! The next time I made it, he said “Honey, I thought we were trying to eat healthier – surely this can’t be good for you.” Imagine his surprise and delight when I told him that it actually was! Thank you so much for sharing these wonderful recipes with us. I would be at my wit’s end without this website.

  10. Larry on November 29, 2013

    Wonderful tender moist. I never follow anything exactly. Here’s what I did.

    I was in a hurry, because company was coming in 4 hours and wife told me didn’t have time for crockpot. I set the crockpot in sink and filled with as hot as water as I could get while I cut up apples.

    As soon as apples were done, I put a layer of apples and onions in crock pot on high.

    I then made a the following rub for the tenderloin:
    1/4 cup mustard spicy
    1/2 large glove garlic minced
    4 tsp black pepper
    2 tsp salt
    1/4 cup brown sugar
    1 1/2 tsp lime juice

    As I mixed the rub I heated a skillet as hot as I could get it with a tbsp of olive oil as hot as I could get it.

    Then I rubbed the mixtures on about 3 pounds of tenderloin in two pieces about 2 1/2″ in diameter.

    The tenderloin was browned for a bout 2 minutes on top and bottom in skillet with a few chunks of apple and a tad of onion. This gives the exterior of the roast a nice carmelized flavor.

    Nex time I will probably poke some holes in roast before rubbing to infuse some more flavor in the tenderloin.

    Then the tenderloin went into the crock por followed by the apples onion and remaining rub.

    After 2 hrs 15 minutes I checked under the lid of the crock pot and the temperature was about 165 F. Hot but bearable to the hand.

    I gave it 15 more minutes, and checked the internal temperature on the tenderloin and it was 145 F, with a nice slight pink center, so it was done.

    The tenderloin came out to rest and I removed the lid and switched to low to allow the liquid to let the juice reduce before serving. The apples were a nice firminsh texture/

  11. Sue on January 5, 2014

    Delish and weight watchers too!


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