Pork Tenderloin with Apples and Sweet Potatoes

This is a comforting dish featuring a fabulous array of autumn flavors.

Apples and pork always pair well together, throw in sweet potatoes and now we’re really talking! This was such a hit in our home that I made it twice last week. This recipe uses a slow cooker making it fabulous for a busy night juggling homework and soccer practices but it is certainly even worthy of company.

The sharpness of the Dijon helps balance the sweetness in this dish and browning the meat before putting it in the crockpot makes a huge difference in the end result. There is no need to add additional cooking liquid as the roasting juices and apples provide plenty.

Please Note:  A couple keys to success on this recipe include choosing firm apples and also making sure that the pork is seared with a nice brown/golden coat before adding to the crockpot.


Why Healthy

  • Sweet potatoes are true superstars. They’re loaded with carotenoids, vitamin C, potassium, and fiber.
  • Apples are low in calories, a powerful source of antioxidants, including polyphenols, flavonoids, and vitamin C, as well as good source of fiber, and potassium.
  • Pork tenderloin is often called “the other white meat” because it is very low fat and lean.


Pork Tenderloin with Apples and Sweet Potatoes

Yield: Serves 6 - 8

Prep Time: 20 mins

Cook Time: 7 hrs 15 mins


1 Tablespoon Olive Oil
2-3 Pounds Pork Tenderloin
2 Large Sweet Potatoes, Peeled and Cubed (Into 1-inch Pieces)
2 Medium to Large Apples, Peeled and Cubed
1 Teaspoon Cinnamon
1 Small to Medium Apple, Peeled and Sliced
2 Tablespoons Grainy Dijon (Whole Grain Dijon)
2 Tablespoons Maple Syrup
1 Tablespoon Apple Cider Vinegar
3 Garlic Cloves, Minced


Heat the olive oil in a pan over medium to high heat.
Season the tenderloins with salt and pepper, then add the tenderloins to the pan and brown all over.
While the tenderloins are browning, prepare apples and sweet potatoes.
Peel and cut sweet potatoes into 1-inch chunks, then peel and cut the 2 apples into similar size pieces.
Place the sweet potatoes and apple pieces into the bottom of a crockpot, and sprinkle cinnamon over.
In a small bowl mix the mustard, syrup, vinegar and garlic together.
When the tenderloins are finished browning, remove them from the pan and place on top of the sweet potatoes and apples in the crockpot.
Make 4-5 slits in each tenderloin and add an apple slice in each slit. (There will be extra apple slices so just add the extra in the crockpot.)
Drizzle the Mustard-Maple sauce on top of tenderloins.
Cook on low for 7 hours, then remove the meat and carefully slice.
Serve alongside the sweet potatoes and apples, and enjoy!


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