This is a sponsored post for SheSpeaks/Smithfield at Walmart.
Can you tell what my favorite combo is right now?
I’m obsessed with apple cranberry everything. By the weekend, I’ll probably be dipping apple slices into cranberry sauce and calling it dinner. That’s how obsessed I am.
I went to make my usual pork with apples and bacon last week and realized I could do apple and cranberry instead and practically cried. Happy tears, of course!
I used a Smithfield All Natural Pork Tenderloin for this recipe. These are my absolute favorite tenderloin (and pork brand in general!) because they are all natural, they don’t add steroids or hormones to their products, and they never add artificial ingredients.
I love that Smithfield is committed to producing quality pork with animals raised in the US and that the company itself partners and supports local farms all over the country.
I also love that I can get them at my local Walmart. Quality pork at a reasonable price? Sign me up!
This Crockpot Apple Cranberry Pork Tenderloin is scrumptious! Pork tenderloins just work so perfectly in the crockpot. They practically fall apart and I won’t like, I only sliced it for the photos. I shredded all of it as soon as I was done because I love it that way.
And then I covered it in sauce, of course. The sauce, you guys! So the pork cooks on top of apples and onions and then it’s covered in cranberry sauce. So just imagine how tasty that sauce is! I thickened it up with some cornstarch and it was perfect!
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- 2 apples peeled, cored, cut into wedges
- 1 large onion sliced
- 1 Smithfield All Natural Pork Tenderloin
- salt and pepper
- 1/2 cup chicken broth
- 1/2 cup cranberry sauce
- 1 teaspoon dried thyme
- 1 teaspoon cornstarch
Spread apple wedges and sliced onion on bottom of crockpot.
Heat a large skillet over medium-high heat. Season Smithfield All Natural Pork Tenderloin with salt and pepper. Brown tenderloin on all sides and transfer to crockpot.
In a separate bowl, whisk together chicken broth, cranberry sauce, and dried thyme. Pour over the tenderloin.
Cook on low for 6 - 7 hours or high 3 - 4 hours.
Once cooked, remove tenderloin to serving platter, tent with foil, and let rest for about 10 minutes before slicing.
Strain the cooking juices into a small saucepan and heat over medium heat. In a small bowl, whisk cornstarch into a small amount of water until no lumps remain. Whisk the cornstarch mixture into the sauce and continue heating until thickened, just a minute or 2.
Serve sliced tenderloin with sauce on the side.