Making Mealtime Meaningful: See How We’re Giving Back with the New 12 Tomatoes Cares Program →

Slow Cooker Hasselback Apple Pork Loin

Get ready for a delicious family dinner!

It sometimes feels like chicken or beef are the only way to go, but every time we cook pork we’re reminded of how amazing it can be and kick ourselves for not making it more often. Pork tenderloin is a seriously under-appreciated cut of meat that we are more than happy to shed light on, especially when we’ve made it as easily as we did here. We give you slow cooker hasselback apple pork loin.

It might sound like there’s a lot going on, but we promise it’s super easy to whip up this delicious dinner, plus it looks really cool when you do it this way. If you’ve heard of hasselback potatoes, you’ll know that this dish consists of making a series of parallel cuts in the pork loin, then stuffing each cut with thinly sliced apple. Put it in the slow cooker, along with some potatoes and onions, and a tasty honey balsamic sauce and you’ve got yourself a great meal! Forgo your usual, boring chicken dinner and check this out – everyone will love it!

Serves 6-8

15 minutes active; 3+ hours inactive

Rated 3.7 out of 5
Rated by 12 reviewers
  • 2 pounds pork tenderloin
  • 2 apples, thinly sliced (only use 1 for recipe)
  • 2 cups baby carrots
  • 2 cups baby potatoes
  • 3 cloves garlic, minced
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1/2-1 tablespoon cinnamon
  • kosher salt and freshly ground pepper, to taste
  1. Using a paring knife, make a series of small, parallel cuts across the length of the pork loin and fill each with an apple slice.
  2. Place carrots and potatoes in the bottom of slow cooker, then place the apple-filled pork loin on top.
  3. Whisk together honey, soy sauce, mustard, balsamic vinegar, cinnamon and minced garlic together in a small bowl, then pour over pork and vegetables.
  4. Cover slow cooker and cook on high for 3-4 hours, or on low for 6-8.
  5. Serve hot and enjoy!

Recipe adapted from Foodwhine

Subscribe to 12 Tomatoes