Slow Cooker Pork Tenderloin with Sauerkraut and Apples

Ingredients

• 2 pounds pork tenderloin

• 1 large onion, thinly sliced

• 2 cups sauerkraut, drained and rinsed

• 2 Gala apples, peeled, cored, and sliced

• 1/4 cup TAO Porcini Mushroom & Sage Infused Olive Oil

• 1/2 cup TAO Gala Apple Balsamic Vinegar

• 1/4 cup apple juice or apple cider

• 1 teaspoon dried thyme

• 1 teaspoon caraway seeds (optional)

• Salt and freshly ground black pepper, to taste

• Fresh parsley, for garnish (optional)

Directions

1. Season the pork tenderloin with salt, freshly ground black pepper, and dried thyme. Set aside.

2. In a large skillet, heat the Porcini Mushroom & Sage Infused Olive Oil over medium-high heat. Once hot, sear the pork tenderloin on all sides until nicely browned. This step helps lock in the flavors.

3. Place the sliced onions in the bottom of your slow cooker. Top with the seared pork tenderloin.

4. Spread the drained and rinsed sauerkraut over the pork tenderloin, followed by the sliced Gala apples.

5. In a small bowl, whisk together the Gala Apple Balsamic Vinegar, apple juice or apple cider, and caraway seeds (if using). Pour this mixture evenly over the ingredients in the slow cooker.

6. Cover the slow cooker and cook on low for 6-8 hours or until the pork tenderloin is tender and fully cooked.

7. Once done, remove the pork tenderloin from the slow cooker and let it rest for a few minutes before slicing.

8. Serve the sliced pork on a bed of sauerkraut and apples, drizzle with some of the cooking juices from the slow cooker.

9. Garnish with fresh parsley, if desired.