Easy Apple Cider Crock Pot Pork Tenderloin Recipe (2024)

FAQs

Is apple juice or apple cider better for pork? ›

Finally, apple juice is sometimes sweetened with sugar or corn syrup. We tried using unsweetened apple juice in recipes for pork chops and glazed ham that call for cider. Tasters were turned off by excessive sweetness in the dishes made with apple juice, unanimously preferring those made with cider.

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

Apple Cider Vinegar – Adds a beautiful and tasty touch of acidity to the glaze that brightens up the apple glazed pork chops.

Preparing the pork

I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

As a powerful bactericide, it helps eliminate any impurities in the meat. Throw in some sage, rosemary and chopped garlic and you'll have an excellent light marinade that won't mask the flavors of the meat, but will instead bring out the best in it to dramatic effect.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.

Don't overcook: pork loin roast is extremely lean so it can dry out very easily when overcooked. Use your meat thermometer and check your pork frequently towards the beginning of the cooking window (2.5 hours) so it doesn't become dry and chewy.

Sear + Roast

This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.

Allow to meld on counter about 1 hour prior to using the first time. Shake several times. Use to marinate meat or poultry for 3 hours.

What happens when you soak meat in apple cider vinegar? ›

Tenderizing: Vinegar has acidic properties that can help break down the meat's proteins, making it more tender.

Rice vin and a little apple juice/ butter will substitute apple cider vinegar like no one's business. White vin is pretty good for it too. I think in this application the rice vinegar is better, but for other things it would be better to have a simpler palate.

Close the Proofer and allow the pork to cook for a total of 10 or 11 hours. Midway during the slow cook process you can turn the pork over once. After 10 hours check the interior of the pork with a thermometer.

While searing meat before slow cooking can enhance flavors by developing a caramelized crust, it's not strictly necessary. If you skip searing, the meat may lack some depth of flavor, but it will still cook and become tender in the slow cooker.

The cut comes from closer to the shoulder (as the name implies!), where the muscles are a bit tougher and have more connective tissue. This is a good thing for slow cooking since it means the cuts become more tender as they cook.

Yes! Apple cider and apple juice are close culinary cousins.

Apple juice, which typically has a pH in the 3 to 4 range, is an ideal liquid for marinade. That, along with the classic pairing of pork and apples makes it the perfect star ingredient in your pork chop marinade. With this combo, you have a surefire way to make your meat both tender and delicious.

Source: "Apple Cider Vinegar Stories" - Will Winter, D.V.M. New Zealand trials show that the daily administration of 25ml of ACV to sows prior to farrowing and throughout weaning resulted in the elimination of mastitis in sows, elimination of scouring in piglets, a slight increase in litter size over time.

**Flavor:** Apple juice has a sweet and fruity flavor, while vinegar is acidic and tart. If you substitute apple juice for vinegar, it will add sweetness and a fruity note to the dish. This flavor substitution may work well in certain recipes but may not be suitable for others.