5-Ingredient Slow Cooker Late Summer Pork Tenderloin Medallions
These 5-Ingredient Slow Cooker Late Summer Pork Tenderloin Medallions are sweet, tangy, and tender with almost no prep. Apple juice, barbecue sauce, onion soup mix, and apple cider vinegar create plenty of sauce for mashed potatoes, noodles, or rice.
Ingredients
- 1 1/2 to 2 pounds raw pork tenderloin medallions
- 1 packet dry onion soup mix
- 1 cup apple juice Use plain apple juice, not cider.
- 1/2 cup barbecue sauce Use your preferred variety.
- 2 tablespoons apple cider vinegar
Instructions
- Lightly grease the inside of your slow cooker if desired, then arrange the raw pork tenderloin medallions in an even layer across the bottom without piling them together.
- In a small bowl, stir together the dry onion soup mix, apple juice, barbecue sauce, and apple cider vinegar until blended.
- Pour the sauce evenly over the pork medallions, cover, and cook on LOW for 4 to 5 hours, until the pork is tender and cooked through; start checking near 4 hours if your slow cooker runs warm.
- Spoon the sauce over the cooked pork and serve hot over buttered egg noodles, white rice, or mashed potatoes; slice or break up large medallions into bite-size pieces if desired.
Notes
Store leftovers with plenty of sauce in a covered container in the refrigerator for a few days. Reheat gently in the microwave, loosely covered, stopping once to stir the sauce and spoon it over the pork. Alternatively, warm in a covered skillet over low heat; add a splash of water only if the sauce is very thick. Leftovers are especially good chopped over rice.
Nutrition
Calories: 420kcal
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