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Slow-Cooked Pork with Beets

Prep Time20 mins
Cook Time8 hrs
Course: Main Course
Cuisine: American
Keyword: Slow-Cooked Pork with Beets
Servings: 6


  • 2 tablespoon brown sugar
  • 1/2 teaspoon thyme, dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger, ground
  • 1/4 teaspoon cayenne or red pepper
  • 3 medium sweet potato
  • 1 medium onion
  • 2 pound pork tenderloin
  • 2 medium apple
  • 1/4 cup cranberries, dried
  • 3 tablespoon water
  • 2 tablespoon soy sauce, low sodium


  • 4 medium beet
  • 1 medium shallot
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 2 teaspoon mustard, dijon
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar, rice


  • In a small bowl, mix together brown sugar, thyme, salt, pepper, cinnamon, ginger, and cayenne.
  • Peel sweet potatoes, cut into 1/2 inch thick slices, and then place in the bottom of a slow cooker, along with sliced onion.
  • Coat pork with seasoning mixture and place on top of potatoes.
  • Peel and slice apples. Add to slow cooker along with cranberries, water and soy sauce. Cover and cook on high for 1 -1 1/2 hours. Turn heat to low and continue cooking for another 5-6 hours.
  • Approximately 20 minutes before serving pork, prepare beet salad: Peel beets and shallot. Add them to a food processor and carefully pulse until beets are shredded, NOT pureed. Scrape out into a bowl. Sprinkle with salt and pepper. Mix in mustard, oil, and vinegar; toss to combine.
  • Shred or slice pork and serve with potatoes, apples, and beets on the side.