Paleo Crock Pot Pork Tenderloin with Apples and Honey

Paleo Crock Pot Apple and Honey Pork Tenderloin served with no grain mashed cauliflower

Paleo Crock Pot Apple and Honey Pork Tenderloin served with no grain mashed cauliflower

I am baaaaaaaak (insert creepy Chucky’s voice) and thank goodness I am. I apologize for the three week hiatus from blogging but I was on a work trip/ Army school for the last two weeks in Wisconsin where I was knee deep in papers, power point briefs, and hundreds and hundreds of reading material. It was a long two weeks! I missed my family, my healthy foods, and workout routine. I was surrounded daily by donuts, pastries, breads and sugary soda. It was horrible
and so hard to be disciplined. I did the best I could despite the circumstances but nonetheless this Chica needs a kick start back to my normal life. But that didn’t happen either because two days after I got back to Texas we hit the road and we went to New Orleans and Pensacola, Florida to spend the holidays with 34 crazy Cubans (and there were some gringos in the mix too)! ROAD TRIP! Thanksgiving was a lot of fun but of course I ate and drank like a [FAT] Queen. It was all worth it though to spend time with my parents, sister and many many cousins!

Since I have been back, I have been cooking up a storm; this will be one of many posts this week. I made this yummy pork tenderloin crock pot on a whim (and with what was left in my pantry after three weeks gone) and I was surprised how tasty it turned out. I created it from a dream I had the previous night. I was dreaming about apple pie when I woke up that morning and all I had was a pork tenderloin. How is that for a nightmare? So I decided to take my dream and incorporate it into a yummy, healthy Paleo crock pot meal. Don’t be fooled by this recipe’s simple ingredients. It had so much flavor and juices that everyone loved it. I served it over my cauliflower mashers and the combination of creamy mashers with the juicy pork was like fireworks on the 4th of July.

So excited to be back in TX, with my amazing family and my kitchen! Hope you all had a great Thanksgiving and having fun decorating for the Holidays! I can’t believe it is December already, November flew by for me. Yay for good food and family time ahead.

Don’t forget to keep checking in over the holidays, there is more healthy and delicious food to come.

4.6 from 14 reviews

Paleo Crock Pot Pork Tenderloin with Apples and Honey
Prep time
Cook time
Total time
An easy and delicious Paleo pork crock pot meal inspired by a dream I had the night prior where I was eating apple pie! Yum! It is that good.
Recipe type: Dinner
Cuisine: Paleo
Serves: 5+
  • For Crock Pot:
  • 1 pork tenderloin (1 ½ lbs)
  • 2 small apples or 1 large apple, peeled and chopped
  • 2 small yellow onions or 1 large onion, chopped
  • ¼ cup of chicken broth
  • ¼ cup of honey
  • ½ teaspoon of cinnamon (optional)
  • salt to taste
  • For Mashed Cauliflower:
  • 1 head of fresh cauliflower or 1 bag of frozen cauliflower
  • 1 teaspoon of garlic powder
  • 1 tablespoon of olive oil
  • ¼ cup of almond milk or dairy product of your choice
  • salt and pepper to taste
  1. Place pork tenderloin in the crock pot.
  2. Chop and prepare your apples and onions and place on top of the pork tenderloin.
  3. Add spices, chicken broth and honey.
  4. Cook for 8-10 hours on low.
  5. When ready to eat, steam cauliflower for 8-10 minutes.
  6. Poor steamed cauliflower, oil, garlic powder, almond milk and salt and pepper in the food processor and mash until creamy goodness.
  7. Serve pork over creamy mashers and enjoy!


Paleo Crock Pot Apple and Honey Pork Tenderloin Ingredients

Paleo Crock Pot Apple and Honey Pork Tenderloin Ingredients

Paleo Crock Pot Apple and Honey Pork Tenderloin in the crock pot and ready to cook

Paleo Crock Pot Apple and Honey Pork Tenderloin in the crock pot and ready to cook

Paleo Crock Pot  Apple and Honey Pork Tenderloin cooked all day long and ready to serve

Paleo Crock Pot Apple and Honey Pork Tenderloin cooked all day long and ready to serve

Paleo Crock Pot Apple and Honey Pork Tenderloin all ready to eat

Paleo Crock Pot Apple and Honey Pork Tenderloin all ready to eat

Close Up of the Paleo Crock Pot Apple and Honey Pork Tenderloin with mashed cauliflower

Another close up of the Paleo Crock Pot Apple and Honey Pork Tenderloin with mashed cauliflower for good measure

So what is the verdict? How easy and tasty was that?!?!?

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53 Responses to “Paleo Crock Pot Pork Tenderloin with Apples and Honey”

  1. MJDecember 7, 2012 at 8:50 am #

    I am making this tonight. It looks so good. I hope the kids are willing to try it.

  2. LaurenJanuary 20, 2013 at 6:45 pm #

    Made this tonight and it was fantastic. Made it with mashed sweet potatoes instead of the cauliflower and thought it went well together.

  3. BekkiJanuary 25, 2013 at 4:34 pm #

    I wonder if I cooked this on high, would it still turn out as well? It’s only a few hours til dinner but looks delish!

    • LauraJanuary 26, 2013 at 9:39 pm #

      Bekki, I have not cooked this specific meal on high yet, but I have cooked other pork tenderloin recipes in the crock pot on high and it has worked. You can barely taste the difference. When I do cook something on high, I usually cook it for about half of what I would do on low, so shoot for about 4-5 hours for this recipe. Another good tip to speed up cooking in the slow cooker is browning. If you brown the meat or pork first before you put it in the crock pot, it will cut down about two hours of cooking it on low and probably 1 or so on high. Let me know if you try this recipe on high. I love feedback and most importantly it may help another follower. Thanks!

  4. StellaFebruary 1, 2013 at 9:01 pm #

    Okay – second time making this, and the pork is – once again – freaking amazing. 5 STARS for the pork.

    However, it’s also the second time making the cauliflower and it’s overpowered with garlic, again. The last time I made it, I put a little extra garlic (we LOVE garlic) and it was so overwhelming we ended up having to bake the puree for over an hour to get the garlic roasted. And it came out amazing!
    This time, I doubled everything EXCEPT the garlic (cooking for a crowd), and it’s still too much…like burn your mouth too much. Maybe it’s the garlic we’re using? We used to use elephant garlic, but this is just regular. Anyway, I can’t serve it and I’ll be coming home later to throw it in the oven. :-/ Has anyone else had this problem? I didn’t have time to roast the garlic first – that’ll probably be what I end up doing next time. 3 STARS for the cauliflower – but 5 STARS after the garlic situation is remedied.

    • LauraFebruary 1, 2013 at 10:16 pm #

      Thanks so much for your honesty; I really appreciate it. I am so glad you mentioned something because the last two times I made the cauliflower mashers the same thing happened to me, the garlic was so overpowering and bitter. I, too, thought I just bought bad garlic. Now that you mentioned it I know it was more than a coincidence. I looked up online what can cause this bitter taste and some say you have to remove the “germ,” which is the inside yellowish, green bud in a garlic clove. I am not convinced that is the real culprit because I have never intentionally taken that bulb out of any garlic I have used over the last 10 years of my cooking. I really think it is the “raw” garlic cloves that is to blame especially since you said you roasted it before and the mashers were awesome. I am altering this recipe as we speak and instead of fresh garlic cloves, I am going to add 1 teaspoon of dry garlic powder. I will let you know how it turns out. Thanks again for the feedback. And I am with you, I love this pork recipe too. It is so simple yet so good.

      • DanaJuly 15, 2014 at 4:10 pm #

        Hi ~ I did the garlic powder and it was WAY too spicy for me or the kids. Next time I’m just going to do plain and add garlic salt to each individual person’s plate. Sooo creamy though and the pork was perfect. Thank you!

  5. Tanya GaabFebruary 12, 2013 at 8:01 am #

    This was delicious! I used garlic powder and it wasn’t at all overpowering. Thanks again for the recipe, I have an extra pork tenderloin so we’ll try the cranberry crock pot version next. Airborne! :)

    • LauraFebruary 13, 2013 at 8:19 pm #

      Thanks Tanya for the feedback. Tonight I gave these mashers a makeover and they were DELISH! Instead of steaming the cauliflower, I roasted them and added an entire sliced onion and lots and lots of garlic. I roasted everything for 40 minutes and then pureed it all together. It was amazing. Roasting the vegetables gave the mashers a distinct flavor and it was so delicious all on its own. Now I will say this new and improved version (we will call it cauliflower mashers 2.0) does take longer to make so if you are pressed for time steaming would be your best option. But then again, if time is on your side I must confess, I might be making my new and improved version from here on in! It was THAT good! Happy cooking!

  6. ErinjvrnFebruary 26, 2013 at 3:34 pm #

    This pork was great. Very tender, and I have a problem usually with my pork being very dry.
    I put lots of apples in, and topped each serving with a dash of cinnamon.
    The cauliflower…….it was my first attempt, and I don’t have a food processor, so, it didn’t turn out mashed or creamy, but they tasted fine.
    Next time I’ll sub mashed sweet potatoes as mentioned by a previous poster.

    • LauraFebruary 26, 2013 at 3:46 pm #

      Erin thanks for stopping by! So glad it turned out well. I love this recipe. I love how easy it is and yet the flavors are so rich. Let me know how the sweet potatoes mashers goes. I also have served this dish with my carrot and parsnip puree but again I think you would need food processor too. If you like this pork dish try my balsamic and cranberry crock pot pork tenderloin dish. It is yummy too. Make sure to come back and check out more recipes!


  7. KelliMarch 19, 2013 at 8:00 pm #

    Hi there! I’m really wanting to try this recipe! It sounds wonderful! My only concern is the sweetness (husband not a huge fan of sweet). So is it super sweet? Thanks!!

    • LauraMarch 19, 2013 at 10:41 pm #

      Hi Kelli, no it is not sweet at all. It is more savory than sweet. If you are hesitant omit the cinnamon and you will be fine. Let me know if you try it out.

  8. AileenApril 2, 2013 at 6:51 am #

    I make Cauliflower Potatoes all the time. I throw the peeled cloves in with the cauliflower and then steam it all together. I have never had an issue with the garlic being overpowering or bitter. Hope his helps. Thanks for the delish recipe!

  9. RoneJune 22, 2013 at 8:31 pm #

    Very tasty and easy to make! I will be making this dish again. I made the cauliflower mashers with the powdered garlic and it turn out delicious.

  10. KathleenAugust 8, 2013 at 12:33 pm #

    I’m making this now and only have about 4-5 hours, so testing out cooking it on high. I also added in some fresh carrots and red potatoes from the farm (for kiddos). Hopefully turns out yummy!

    • LauraAugust 8, 2013 at 12:50 pm #

      Awesome! For pressed time, I usually stick to 4-5 hours on high as well. Let me know how it turns out!

  11. LaurenAugust 15, 2013 at 9:48 pm #

    So I don’t really eat “paleo” normally just keep my menu healthy. But I’ve been trying to find different foods that aren’t the same to switch it up a little. This recipe was really good!! I’ve done the mashed cauliflower before. But the apples, onion and honey in the crockpot with the meat was delish! My husband would never eat the mashed cauliflower. So he got his with rice. I’m so glad I have leftovers for tomorrow! Will be making this again. p.s. Loved the touch of cinnamon :)

    • LauraAugust 15, 2013 at 10:08 pm #

      So glad you liked it Lauren. My family loves this recipe too. If you like this one than you need to try my Paleo Crock Pot Balsamic and Cranberry Pork Tenderloin. They are both are my favorite and even if a gun was put to my head I don’t know which one I would choose; they are both THAT good. And don’t get too cut up on the Paleo thing, how I first started was trying to eat more veggies (I was always a healthy eater) and later more veggies took the place of grains until now where I totally eliminate them. It takes time. Good luck and let me know if you try the other dish.

      Here is the link:

  12. DanaSeptember 4, 2013 at 3:33 pm #

    Can I use coconut milk?

    • LauraSeptember 4, 2013 at 4:33 pm #

      Dana, I am assuming you mean subbing the coconut milk for the almond milk in the cauliflower mashers, right? If so then yes absolutely!!!

  13. JessSeptember 8, 2013 at 7:56 pm #

    Thanks for this! We really really enjoyed it, served with baked sweet potatoes for one of the easiest dinners we’ve had in months. Husband absolutely loved it and i enjoyed relaxing this Sunday instead of cooking ask day… Going on our regular rotation!

  14. Danielle BartonSeptember 29, 2013 at 11:18 pm #

    Is there a comparable meat I could use? Pork tenderloin is a little out of my budget but I’m dying to try this. Would pork ribs work as well? Thanks in advance for your help!

    • LauraSeptember 30, 2013 at 6:43 am #

      Yes Danielle pork ribs would work or pork shoulder/ butt which all tend to be less per lb but they are more fattier so be prepared for that. Fat is good though, enjoy and report back and let me know what you try. When pork tenderloin does goes on sale, I usually buy a lot and freeze them and thaw out 1 or 2lbs at a time.

  15. LauraOctober 9, 2013 at 3:21 pm #

    This is amazing! Forwarding this to my mom so she can make
    it, too!

  16. NatashaOctober 15, 2013 at 5:46 pm #

    Hi there! I just made this and mine looks nothing like
    yours…no dark gooey goodness. I used the ingredients just like
    you listed them, although it seemed to take half the amount of time
    to cook the tenderloin…I don’t the that’s the problem,
    though…any ideas?

    • LauraOctober 17, 2013 at 6:28 am #

      Natasha, did the pork shred easily? If not maybe you didn’t cook it long enough. Pork tenderloin is very temperamental. How was the flavor? Maybe it was the crock pot?

  17. cindyOctober 31, 2013 at 3:16 pm #

    I always have a hard time trying to figure out if I’m
    supposed to use the high or low button on the slow cooker. In this
    case, I’m doing the pork and I’m presuming low ???

    • LauraOctober 31, 2013 at 4:35 pm #

      Yes cook on low Cindy. I find the low setting to be the most forgiving especially if the protein is already thawed out. Let me know how it turns out.

  18. TerryNovember 13, 2013 at 8:52 pm #

    I want to cook 2 pork tenderloins. Should I double the rest of the ingredients? Thanks

    • LauraNovember 14, 2013 at 10:07 am #


      Yes I would double everything, especially the broth. If you wanted to cut the sweetness, I would do a little less on the honey, perhaps a little less than 1/2 cup. Let me know how it turns out.


      • TerryNovember 14, 2013 at 7:23 pm #

        I did double everything and it was delicious. I did not double the honey, only a few extra tbls. I rubbed the tenderloins with rosemary,salt and pepper. think next time I will add more apples. The 8 hrs. is a good time. Really enjoying your recipes. Thanks for sharing!!!

  19. StarDecember 8, 2013 at 11:09 pm #

    Do you think this would work with chicken thighs. We can’t eat pork. Thanks!

    • LauraDecember 9, 2013 at 6:19 am #

      Yes chicken thighs would certainly work! Especially since they have both white and dark meat. In my experience though, it does not take as long for chicken to cook in the crock pot so to avoid it from being too dry I would cook it for 6 hours instead of 8 on low. Let me know how it turns out.

  20. KellyDecember 31, 2013 at 2:48 pm #

    A couple months ago I went searching for an easy pork
    slow-cooker recipe (with minimal ingredients cause of what I had on
    hand) and this is what I decided to try. The fam loved it and even
    the finicky hubby asked for it again. I made the liquid into a
    simple gravy (was apple-y goodness) over regular mashed potatoes
    since we never have any cauliflower. I’m making it again tonight.
    Yum! Thanks for the recipe!

  21. sanJanuary 20, 2014 at 11:09 am #

    could you use apple juice instead of apples?

    • LauraJanuary 20, 2014 at 3:47 pm #

      I guess you could use juice, but I am not sure I would recommend it. If you do not want to use fresh apples, I would choose applesauce over apple juice. The best part of this recipe is that when the fresh apples get cooked, they are soft and compliment the pork. If you used juice it would just provide more liquid to the meal. Plus, if you use just juice I would cut down on the honey to minimize the sugar since apple juice has more sugar than fresh apples. If flavor is what you are after, than go for it. This recipe is so hard to mess up. Let me know what you decide to do.

  22. GretchenMarch 13, 2014 at 7:27 am #

    I have now made this recipe 3 times and like to switch it up. Each time is unique but always delicious. I have combined your balsamic and cranberry pork recipe with this one and the results are amazing. I also add thyme, rosemary, smoked salt instead of regular, dash of cardamom and cayenne. Thank you for sharing.

  23. Nancy Belmudes GambillApril 4, 2014 at 10:04 pm #

    Bravo! I added fresh grated nutmeg before serving. Delicious! I want to try the cranberry next!

  24. John DowlingJune 4, 2014 at 7:57 am #

    Any ideas on the nutritional info on this recipe? Thanks, John

  25. JillAugust 11, 2014 at 10:12 am #

    I found your recipe in a search for “paleo pork tenderloin crock pot.” Pork tenderloin was on sale this week for $2.99 a pound so I bought a 2.75 pound package which ended up having 2 pieces of meat. I put those in the bottom of the 6 qt cooker and covered with one sliced onion and 2 peeled and chopped apples. I sprinkled cinnamon over the top, not really measuring but just enough to lightly dust the top. This is what’s for dinner tonight in my house!

  26. KaulaAugust 20, 2014 at 3:49 pm #

    I loved this!! It was the best pork that I have ever had. I’m not a pork eater unless its thin chops breaded and drizzled with butter.. lol you know the clogged artery kind. haha. What a great and simple meal. This was the first time I ever had mashed cauliflower and it turned out okay. Think I mashed them a bit much. Too much of a creamy consistency for my taste. Think I will try mashed sweet potatoes next. Man I love those! I feel like this would be good served with steamed veggies. The pork is so awesome by its self! Thanks for everything. I will be looking forward to trying more from you.

    • LauraAugust 21, 2014 at 8:54 am #


      It’s funny because I prefer my mashers to be EXTRA creamy. Next time, try roasting the cauliflowers instead of steaming them and it might make them more hearty and give them a rustic feel. We also love this pork dish. So glad you liked it.

  27. MadisonSeptember 10, 2014 at 11:46 am #

    OMG!!!! This is soooooo dang good!!!!! I LOVE it.. and it is crazy easy to do!!! OMNOMNOMNOM!!!

  28. LesleySeptember 14, 2014 at 10:46 am #

    Hello! Going to be making this today… I have little ones so can’t use honey… Can I sub maple syrup??

    • LauraOctober 6, 2014 at 9:18 pm #

      Yes but cut the measurement in half.

  29. CrysFebruary 14, 2015 at 8:01 am #

    Yuck, my house STILL reeks of onions 3 days later…the whole piece of meat tasted like an onion. Way too much. I followed recipe exactly. Can’t say I would recommend.

    • LauraMarch 2, 2015 at 1:13 pm #

      Crys, I am so sorry you feel that way. I loooove onions. Different strokes for different folks. Please let me know if you try anything else. Don’t get discouraged. Thanks for being honest.


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