Autumn Pork Tenderloin Crockpot Recipe

Autumn Pork Tenderloin Crockpot Recipe

Autumn Pork Tenderloin Crockpot Recipe

It’s fall, and I love picking fresh pomegranates off the bushes!  Pomegranates in the grocery store are one the of the first signs of Autumn.   My Aunt Janice has pomegranate bushes on her side yard, and I just picked the last of them a few days ago.   They grow well here in the Saint George climate.  Picking those pomegranates off the bush reminded me of this Autumn Recipe, and I just had to make it.    This recipe has a spread of them all—pomegranate juice, pumpkin spice, apples, pears, oranges…it’s an autumn paradise!   All the flavors of Autumn in one yummy bite.

This is a great autumn recipe.  I’ve titled it Autumn Pork Tenderloin—Crockpot Recipe.   I got this recipe from a friend years ago—her husband has celiac disease, and so this is a great recipe for those who need gluten free.  She was an amazing cook!   I have changed some of the ingredients over the years from her original recipe, but this is pretty dang close to the original.  This recipe has all the flavors you would experience in autumn.  Also put it with a side of assorted squashes…the orange squash is banana squash, and if you haven’t tried banana squash, you are missing out.  It’s heavenly!  Give this recipe a try!  I hope you enjoy it as much as I have!

Autumn Pork Tenderloin Crockpot Recipe

¼ cup pomegranate juice

¼ cup sugar

1/2 teaspoon Pumpkin Spice

1/2 tablespoon kosher salt

1/2 tablespoon garlic salt

1/2 tablespoon Montreal steak seasoning

1/2 teaspoon black pepper

1 pork roast, any type (2-3 pounds)

1 pear, cored, peeled and sliced thick

1 apple, cored, peeled and sliced thick

1 orange with peel, sliced thick


  1. Combine pomegranate juice, pumpkin spice and sugar in small saucepan. Cook over low heat, stirring until sugar dissolves, about 2 minutes. Pour into Crock-Pot.
  2. Blend salt, garlic salt, steak seasoning, and pepper in small mixing bowl. Rub mixture over roast. Place roast in Crock-Pot. Turn roast to cover with juice mixture.
  3. Top roast with pear, apple, and orange slices. Cover; cook on HIGH 6-8 hours or until tender. Serve with juice and fruit slices–remove orange peel before serving.

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