- 2 pounds pork loin
- 1 ½ pounds baby new potatoes
- 1 pound baby carrots
- 1 large red onion
- 4 garlic cloves, minced
- 1 cup MUSSELMAN’S® Apple Butter
- ⅓ cup Dijon mustard
- ⅓ cup soy sauce
- 1 cup beef broth
- salt and pepper
Place a large nonstick skillet over medium-high heat. Once hot, season the pork loin with salt and pepper and lay it in the skillet. Sear the pork loin on all sides to seal in the juices, about 8-10 minutes. (If using a regular skillet, add 1 tablespoon oil).
Peel the red onion and cut into large chunks. Cover the bottom of a large 6 quart crock pot with half of the onions, potatoes, and carrots. Lay the seared pork loin over the top and surround it with the remaining vegetables.
In a small bowl, whisk the minced garlic, apple butter, dijon mustard, soy sauce and broth together. Pour the mixture over the pork and vegetables.
Cover the crock pot and turn on low for 8-10 hours, or high for 4-6 hours.
When potatoes are tender, it is ready. Cut the tenderloin into thin slices and place on a platter, surrounded by the vegetables.
Taste gravy, and season with salt and pepper to taste. Pour gravy over pork and serve.