Excellent on brown rice. I think would be good with chicken as well.

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Name: Slow Cooker Apricot Pork Tenderloin
Prep time: 20 min
Cook time: 5 h 30 min
Total time: 5 h 50 min
Yield: 6
Cuisine: not set
Ingredients: 2 1/2 pound Pork Tenderloin Whole (2 pieces) pork tenderloin 2 to 3 pounds; 3/4 pound carrots Baby carrots (if large, cut in half lengthwise) or peeled carrots cut to similar size; 1 large Onion cut in 3/4 inch wedeges; 1 cup Chicken broth; 1 jar Apricot Jam 18 ounce jar; 2 tablespoons Dijon mustard; 1 tablespoon Fresh Thyme or 1/2 tablespoon dried; 1/4 cup Instant Tapioca; salt to taste; Ground black pepper to taste; Rice cooked brown or white to serve

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INGREDIENTS

2 1/2 pound Pork Tenderloin ; Whole (2 pieces) pork tenderloin 2 to 3 pounds
3/4 pound carrots ; Baby carrots (if large, cut in half lengthwise) or peeled carrots cut to similar size
1 large Onion ; cut in 3/4 inch wedeges
1 cup Chicken broth
1 jar Apricot Jam ; 18 ounce jar
2 tablespoons Dijon mustard
1 tablespoon Fresh Thyme ; or 1/2 tablespoon dried
1/4 cup Instant Tapioca
salt ; to taste
Ground black pepper ; to taste
Rice ; cooked brown or white to serve

Servings

INSTRUCTIONS

Put the cut onion and carrots in the bottom of a slow cooker. Salt and pepper the pork tenderloin and place on the vegetables.

In a bowl, mix together the jam, mustard, chicken broth and thyme. Pour over the tenderloin.

Cover and cook on low for 4 1/2 to 5 hours, until the pork tenderloin is done. Remove the tenderloin and let rest.

Turn the slow cooker to high and whisk the Instant Tapioca into the liquid in the slow cooker. Cook on High for 1/2 hour (or longer if the onion and carrot are not soft enough). Slice the tenderloin 3/4 inch thick and put back in the slow cooker for 15 to 30 minutes to heat through.

Excellent served over cooked rice.

NOTES

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Slow Cooker Apricot Pork Tenderloin

2 1/2 pound Pork Tenderloin Whole (2 pieces) pork tenderloin 2 to 3 pounds
3/4 pound carrots Baby carrots (if large, cut in half lengthwise) or peeled carrots cut to similar size
1 large Onion cut in 3/4 inch wedeges
1 cup Chicken broth
1 jar Apricot Jam 18 ounce jar
2 tablespoons Dijon mustard
1 tablespoon Fresh Thyme or 1/2 tablespoon dried
1/4 cup Instant Tapioca
 salt to taste
 Ground black pepper to taste
 Rice cooked brown or white to serve

Put the cut onion and carrots in the bottom of a slow cooker.  Salt and pepper the pork tenderloin and place on the vegetables.

In a bowl, mix together the jam, mustard, chicken broth and thyme.  Pour over the tenderloin.

Cover and cook on low for 4 1/2 to 5 hours, until the pork tenderloin is done.  Remove the tenderloin and let rest.

Turn the slow cooker to high and whisk the Instant Tapioca into the liquid in the slow cooker.  Cook on High for 1/2 hour (or longer if the onion and carrot are not soft enough).  Slice the tenderloin 3/4 inch thick and put back in the slow cooker for 15 to 30 minutes to heat through.
Excellent served over cooked rice.

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TimGa

Nutrition

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Serving Size: 1 Serving (465g)
Recipe Makes: 6 Servings

Calories: 536
Calories from Fat: 44 (8%)

Amt Per Serving		% DV

	Total Fat 4.9g	7 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.9g
Cholesterol 122.8mg		38 %
Sodium 297.8mg		10 %
Potassium 1083.1mg		29 %
Total Carbohydrate 76.4g		22 %
	Dietary Fiber 3.1g	13 %
	Sugars, other 73.3g
Protein 51.7g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 536

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