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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|Serving Size: 1 Serving (465g)|
|Recipe Makes: 6 Servings|
|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 %|
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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.
Calories per serving: 536
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