Recipe by Renee’s Kitchen Adventures.
- 1 package of pork tenderloins (2 to 3 lbs. total)
- 1 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- 1 tsp. dried thyme
- 1 tsp. garlic powder
- 1 tbs. olive oil
- 1 cup chopped red onion
- 2 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 1 cup apple cider
- 1/2 cup chicken stock
- 1 dried bay leaf
- 2 tbs. unsalted butter, room temperature
- fresh thyme for garnish (optional)
Remove pork tenderloins from package and pat dry with paper towels. Season all sides with salt, pepper, thyme, and garlic powder. Heat large skillet over medium high heat. Add olive oil. When oil begins to shimmer, add pork tenderloins and brown on all sides.
When pork is browned, remove to crock of slow cooker. Set aside. In same skillet you browned pork, add onion. (you can add a little more oil if needed). Saute over medium heat, scraping up browned bits from bottom of the pan as the onion cooks. Cook onion for about 5 to 6 minutes, or until it becomes translucent.
Add minced garlic, and cook for one more minute. Add apple cider vinegar. Turn heat up to medium high and cook until most of the vinegar has absorbed. Add apple cider, chicken stock, and bay leaf. Bring to boil then take off heat.
Pour mixture over browned pork tenderloins in Crock Pot. Put lid on and set Crock Pot to LOW. Cook for about 3 hours, or until internal temperature is about 145 degrees F and pork is fork tender.
When pork is done, remove tenderloins to cutting board and tent with foil to keep warm. Remove bay leaf from braising liquid. Carefully pour braising liquid into a medium saucepan. Bring to boiling over medium high heat and then turn down to simmer. Cook until the liquid has reduced by half.
Take off heat and whisk in butter. Slice tenderloins and serve with sauce.