Apple-Cranberry Relish over Bacon Wrapped Pork Tenderloin {in the slow cooker} | i should be mopping the floor
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Apple-Cranberry Relish over Bacon Wrapped Pork Tenderloin {in the slow cooker}

Today is the kick-off for the Iron Chef Mom Party!
Head over to Cheerios and Lattes to link up your APPLE recipes!

Below is the recipe I'm submitting.

This apple cranberry relish is one of my FAVORITE recipes ever. I serve it over turkey on both Thanksgiving and Christmas. It's fantastic the day after on a turkey sandwich. And my new way to serve it is over pork tenderloin. The tartness of the Granny Smith just takes the pork to a new level of awesomeness. So delicious. 

Start with your pork'll need about a two pound tenderloin. We use a package of thick-cut bacon {about twelve pieces}. Lay the bacon out on your cutting board and then criss-cross wrap the tenderloin. Carefully lift the tenderloin and place it into a greased slow cooker.

Then pour in about a cup of white wine. This is my husband pouring in the entire bottle.
{It was a mini-bottle, so that's a cup, right?}
Set your slow cooker to LOW and cook for 6-8 hours.

While your meat is cooking, you can prepare the relish. I would prepare it early so the flavors have time to marry. When I do this for holiday meals, I usually prepare it the night before. It's fantastic the next day.

You'll need: 
  • 2 Granny Smith Apples {I really wouldn't substitute a different variety...the tartness is perfection}
  • 1 cup of dried cranberries {I used the Craisins}
  • 2 limes
  • 3 green onions
  • 1 jalapeno pepper
  • 2 tablespoons honey
  • 2 teaspoons apple cider vinegar

Start by juicing your limes into a medium-sized bowl.

Chop your apples {you can just rough-chop them...they'll go through the food-processor later} and toss them with the lime juice. Set aside.

Seed & chop the jalapeno and chop the green onions.

Pour your apples and lime juice mixture into the food processer. Add all of the other relish ingredients.

Pulse the food processor until it looks like the above.
Cover and refrigerate for at least an hour {if not more or overnight, even}.

When your pork tenderloin is completely cooked, let it rest for about 10 minutes on a cutting board, slice and serve with the relish.

This recipe is a variation from a recipe in the 2004 Southern Living Christmas Book...I've adapted it to our own tastes and preferences. 

{i linky-party here}
and at Savvy Southern Style


  1. That looks so delicious! I wonder if my crazy picky husband would try it...

  2. This sounds fantastic! This would disappear in a hurry at my house!

  3. This sounds great! I really want to try it!

  4. This looks delicious and I am going to pin it. Thanks for sharing!

  5. Looks great! I have been looking for a way to cook it without the BBQ for when the hubs isn't around. Will have to try this.

  6. This bacon wrapped pork already looked good. and then you add the apple cranberry relish? gotta try it! Thanks for sharing. :)

  7. Hmmmm, you had me at bacon & slow cooker! I will definitely be pinning this one!

  8. Oh my goodness, I can't wait to try this!
    It looks good, but everything is good for you too!

  9. OH MY WORD! Kristi... I need to try this; my husband would love it! So beautiful too! Thanks so much for entering this last week in the Iron Chef Mom link-up/contest for Apples on Cheerios and Lattes! We look forward to your chocolate recipes this week! :)
    Mackenzie from the Iron Chef Mom Team ;)

  10. My hubs is a big pork eater, and he would love this. I will pin once I finish this. You'd have both of us at bacon! Thanks for sharing your inspiration with Sunday’s Best – you helped make the party a success!

  11. You are a featured favorite this week on Saturday Show & Tell on Cheerios and Lattes! Thanks for sharing this last week, we can't wait to see what you'll share this week! Have a great weekend!
    Mackenzie :)

  12. Thanks for linking to Make the Scene Monday, you will be featured later this evening!

  13. Relish very good. Cook time is way off. Did 7 hrs. Should register about 145 degrees. When I took out it registered over 200 so way overcooked. Very strong taste of the wine.

  14. In addition I used a 3.5 lb piece of pork.