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Slow Cooker Apple Butter Glazed Pork Tenderloin

Slow Cooker Apple Butter Glazed Pork Tenderloin is cooked low-and-slow until tender, then finished with a glossy apple-butter glaze. Expect a savory-sweet coating with Dijon, cider vinegar, and warm spices, plus thyme garnish for a fresh finish.
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Prep Time 10 minutes
Cook Time 4 hours
resting 5 minutes
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 2 lb pork tenderloin
Apple butter glaze
  • 0.5 cup apple butter
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 2 cloves garlic minced
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup apple cider or chicken broth
  • 1 fresh thyme for garnish

Equipment

  • 1 slow cooker

Method
 

Season and make the glaze
  1. Season the pork tenderloin all over with salt and black pepper, ensuring it’s evenly coated for consistent flavor.
  2. Whisk together apple butter, Dijon mustard, apple cider vinegar, soy sauce, minced garlic, cinnamon, and nutmeg until smooth and glossy.
Slow-cook
  1. Place the pork in the slow cooker and pour apple cider or chicken broth around it.
  2. Brush the apple butter glaze generously all over the surface of the pork so the top is well covered.
  3. Cook on low for 4–5 hours or on high for 2–2.5 hours until the internal temperature reaches 145°F; watch for bubbling simmer around the pork when cooking on high.
Rest, sauce, and serve
  1. Let the pork rest for 5 minutes so the juices redistribute before slicing.
  2. Spoon the remaining sauce from the slow cooker over the sliced pork and garnish with fresh thyme for a fresh, fragrant finish.

Notes

For best results, brush on a thicker first coat of apple butter glaze, then add a second light layer after the pork has been cooking about 1 hour. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently until warmed through. Freezing is not recommended due to texture changes in the tenderloin. For a lower-sugar option, use an unsweetened apple butter or reduce the glaze slightly with extra simmering time if your apple butter is very sweet.