This is one of my favorite “feed a crowd” recipes, and it would make an awesome school night meal for a busy family.  I like to make this on a day when I am cooking enough dinner to take servings to my father-in-law and brother-in-law who live together.  The recipe makes enough for my house (3 people) the two of them, and gives us all leftovers for the next day!

I put this on in the morning, let it cook all day, and then in the evening, all I have to do is put on a couple of cans of green beans and either bake some sweet potatoes, or roast some diced russet potatoes with an onion in the oven, and warm some bread.

For leftovers, I like to shred the pork to make BBQ sandwiches and serve with chips or fries.

Ingredients:

2 pork loins – plain or applewood flavored

2 honeycrisp apples - sliced

1 large onion – sliced

1 teaspoon minced garlic

Garlic salt

Pepper

1/3 cup apple bourbon BBQ sauce or BBQ sauce of your choosing (I recommend something that is a little sweet to complement the apples.)

1/3 cup bourbon

1/3 cup apple cider vinegar

Into the bottom of a large crock pot, slice two honeycrisp apples (seeds removed) and one large peeled onion.

On top of the apples and onion, lay two pork tenderloins.  These can be either plain or applewood flavor tenderloins.  Leave the fat on, it helps the meat to stay tender.

On top of the pork loin, add several spoonfuls of light brown sugar and spread evenly to create a crust along the top and sides of the meat.  Season with garlic salt and pepper.

Add 1/3 cup of apple cider vinegar, and 1/3 cup of bourbon and 1/3 cup of apple bourbon bar b que sauce or bbq sauce of your choosing.  You can either mix the three of these items together, or simply pour each over the top of the pork loin.  Add the minced garlic and place the lid on the crock pot, lock the handles and cook for 7 hours (or more) on low.

When tenderloin is almost ready, prepare the sides you will be serving and warm the bread. 

When the tenderloin is finished, transfer to a large plate or casserole dish, spoon up the apples and onion and the sauce on the bottom of the crock pot.  This will help keep any leftover meat moist in the refrigerator. Using two forks, shred or simply slice the tenderloin and serve.

Next day leftovers:  Warm the pork tenderloin in the microwave, in a skillet, or in the oven.  Serve with buns to make BBQ sandwiches.

Note: This recipe is also great with chicken breasts, prepare the same way!