This slow cooker apple butter glazed pork tenderloin has become my easy weeknight favorite and a weekend dinner showstopper. I discovered this combination one autumn evening while trying to use a jar of apple butter that had been hiding in the pantry. The result was a tender, slightly sweet pork with an edge of tang from apple cider vinegar and a little grainy bite from whole grain mustard. It is the kind of dish that fills the house with cozy aromas and invites everyone to linger at the table.

I first served this for a small holiday gathering and was surprised at how many times guests asked for the recipe. The meat becomes fall apart tender after slow, gentle cooking. The glaze melts into the surface and seeps into the crevices for an all over flavor. It is forgiving, quick to assemble, and scales well. When the pork is piled on top of creamy grits or tucked into slider rolls it becomes comfort food that also feels thoughtful and special.

Ingredients

• Pork Tenderloin: 2 pounds pork tenderloin. Choose well trimmed, evenly sized tenderloins for uniform cooking. If you find two small tenderloins that total 2 pounds combine them so the glaze distributes evenly.
• Light Brown Sugar: 1 tablespoon. This adds a hint of caramelized sweetness without overpowering the apple butter. Soft packed is fine.
• Salt: 1 and 1/2 teaspoons. Use a fine sea salt or kosher salt adjusted to taste. Salt is essential to elevate the meat and help the glaze penetrate.
• Smoked Paprika: 1 teaspoon. Adds a warm smoky note that plays beautifully with the apple flavors. Choose Spanish smoked paprika if you want a stronger smoke taste.
• Garlic Powder: 1/2 teaspoon. Gives a rounded savory base without fresh garlic overpowering the glaze.
• Thyme: 1/2 teaspoon dried thyme. Thyme pairs well with pork and apple, adding herbal lift. Fresh thyme sprigs can be tucked around the meat if you prefer.
• Apple Butter: 3/4 cup for the glaze. Use a quality jarred apple butter or a homemade version for deeper apple flavor. The sweetness is central to the final sauce.
• Apple Cider Vinegar: 1 tablespoon. Brightens the glaze and balances the sweetness.
• Whole Grain Mustard: 1 tablespoon. Adds texture and tang so the glaze has depth and a subtle bite.

Instructions

Prepare the Rub In a small bowl combine the light brown sugar, salt, smoked paprika, garlic powder, and thyme. Stir until evenly mixed. The sugar helps with a gentle glaze caramelization while the paprika and thyme build a savory backbone that complements the apple butter. Season the Pork Pat the pork tenderloin dry with paper towels. Rub the seasoning mixture over the entire surface of the pork pressing gently so the mix adheres. Even coverage ensures each bite is flavorful and avoids bland spots. Place in Slow Cooker Center the seasoned pork in the slow cooker. If your tenderloin is longer than the insert gently curve it so it fits without touching the lid. This positioning promotes even circulation of heat. Make the Glaze Whisk together the apple butter, apple cider vinegar, and whole grain mustard in a bowl until smooth. Taste and adjust vinegar or mustard to your preference for brightness or tang. A balance between sweet and sharp is what you want. Add the Glaze Pour the glaze over the pork, using a spoon to nudge it under any folds so the meat is well coated. The glaze will thin slightly as it warms and will coat the pork as the juices release. Cook the Pork Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. For shreddable, fall apart meat aim for the higher end of the time range on LOW. The internal temperature for safely cooked pork is 145°F but slow cooking longer will break down connective tissue for easier shredding. Shred and Serve Remove the lid and use two forks to shred the pork directly in the slow cooker or transfer to a platter to pull apart. Spoon extra glaze from the slow cooker over the shredded meat before serving.

Storage Tips

Cool leftovers to room temperature no longer than two hours after cooking then refrigerate in an airtight container. Properly stored the shredded pork will keep well for three to four days. For longer storage portion into freezer safe containers with a few tablespoons of reserved glaze to help the meat retain moisture and freeze for up to three months. To reheat gently thaw in the refrigerator overnight then warm slowly in a covered skillet over low heat or in the oven at 300°F until heated through. Microwaving works for single portions but cover loosely to avoid drying out.

Ingredient Substitutions

If you do not have apple butter use homemade apple sauce reduced on the stove with a tablespoon of brown sugar to thicken. Swap whole grain mustard with Dijon if you prefer a smooth texture and slightly less bite. For a smokier profile add a teaspoon of liquid smoke or increase the smoked paprika by half a teaspoon. If pork tenderloin is unavailable use a trimmed pork loin roast but increase cook time and monitor internal temperature as needed.

Serving Suggestions

I love serving this with creamy cheddar grits and crisp bacon for texture contrast. It also pairs well with buttered egg noodles or roasted sweet potatoes to echo the apple notes. For a lighter meal serve on top of a mixed green salad with shaved fennel and a drizzle of mustard vinaigrette. Garnish with chopped fresh parsley or thin sliced green onion to add color and freshness at the table.

Cultural Background

Pork with fruit based sauces has a long tradition in North American and European cooking. Apple and pork is a classic regional pairing because the natural sweetness and acidity of apple products cut through the richness of pork. This glaze is a simplified nod to those culinary traditions where preserves and mustards were used to preserve and flavor meat across seasons.

Seasonal Adaptations

In fall use a spiced apple butter and add a pinch of ground cinnamon or allspice for warmth. In spring lighten the glaze with fresh apple cider and a splash more vinegar for brightness. For holiday dinners consider adding a few halved apples or pear slices into the slow cooker to roast alongside the pork for a rustic presentation and added fruit compote for serving.

Meal Prep Tips

Cook a double batch and portion into individual containers for grab and go lunches. Keep a small jar of reserved glaze to stir into portions when reheating. For best texture reheat slowly so the meat warms through evenly. If you plan ahead, assemble seasoning and glaze in separate zip top bags so all you need to do in the morning is rub the meat and place in the slow cooker.

This apple butter glazed pork tenderloin is a small effort that yields big rewards. It shows how simple pantry ingredients can transform an ordinary piece of meat into something memorable. Invite friends, pile it on grits, or tuck it into rolls and enjoy the warm flavors that always bring people together.