Pork goes so well with so many fruits. Really, is anything better than pork chops and applesauce? Not really, but here I’ve combined pork and cherries in honor of National Cherry Month.
This recipe is
7 WW Green/Blue Points, 5 WW Purple Points
Gluten Free Dairy Free Nut free
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- 2 pound boneless pork tenderloin
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 1 sweet yellow onion, peeled and chopped
- 8 oz frozen pitted dark sweet cherries (half of a 16 oz bag)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp thyme
- 1/2 tsp pepper
- Prepare onion and sweet potatoes. Place in bottom of crock pot.
- Combine oil, garlic, thyme, and pepper.
- Place pork in crock pot on top of potatoes and onion. Pour seasoning and oil mix over meat.
- Add cherries on top of meat and vegetables.
- Cook on low for 6 hours or high for 3 hours.
I will admit, I’m not the biggest fan of cherries. Maybe it’s because most cough syrup is “cherry” flavored – and really, who likes drinking cough syrup? And when I think of other places where I would have had cherries, why would I when there are so many more appealing choices? Why have cherry pie when I can have apple? Why have cherry jam when I can have strawberry? Why have a cherry Jolly Rancher when I could have any other flavor of Jolly Rancher? But in honor of National Cherry Month, I’m putting aside my bias against this little fruit and sharing a surprisingly delightful recipe.
This recipe has made me realize that I do not give cherries enough credit. I should experiment with them more often. This recipe is based on one I found ages ago online. I’ve played around with it and adjusted it over time, but two things have remained constant: the pork and the cherries.
If you’ve read other posts on the blog or followed me on Instagram, you know that one of my favorite sales is the BOGO pork tenderloin deal at my local Harris Teeter. Really, I did not work with pork tenderloin (ok, I didn’t really work with pork at all) until I started shopping here and the shopaholic in me could not pass this deal up. Fortunately, the tenderloins cook up so well in the slow cooker, I have found plenty of ways to use them.
Now back to the cherries! This can be a one pot meal – everything cooking together in the crock pot. I will usually do this, although sometimes I will add a basic green side – it’s all up to you!
Start by preparing your onion and sweet potatoes – see veggies, no need for additional sides if you don’t want to make one! Peel and chop the vegetables, and then combine them in the bottom of the crock pot.
Combine your oil, garlic, thyme, and pepper in a small bowl. Add the pork to the crock pot. Pour the oil and seasoning mix over the meat, rubbing it in a bit if desired.
Next, the star of the dish – the cherries! Take the frozen cherries and spread them over the pork and vegetables. You want to use at least 8 ounces of the fruit, but if you want to use that entire 16-ounce bag, well, I’m not going to stop you. Hey, don’t forget, if you are doing WW, cherries are zero points, no matter which plan you are following.
Now cover and cook. The meat should cook on low for six hours, or high for three. Your pork should reach an internal temperature of 145F.
When done, remove the pork from the crock pot and slice. Then scoop some of the cherries up and spread over the pork. Stir the remaining fruit and vegetables in the crock pot and serve as a side.
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