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Slow Cooker Apricot Pork Tenderloin * *

Slow Cooker Apricot Pork Tenderloin

  • Cooking Time:

    6 hours on Low
  • Servings:

    6

Ingredients

2 lb. Pork Ten­der­loin
6 Car­rots, peeled and chopped
1 Onion, chopped
3/4 c. Chick­en Broth
1/4 c. Dry White WIne
18 oz. Apri­cot Jam
2 T. Dijon Mus­tard
1 tsp. Dried Thyme
Salt & Pep­per to taste

I’ve loved apri­cot since I was a girl.  Grow­ing up in Illi­nois, we didn’t have fresh apri­cots around most of the year so I grew to love dried apri­cots and apri­cot jam any­time I could get it.  That’s prob­a­bly one of the rea­sons that I love this Slow Cook­er Apri­cot Pork Ten­der­loin recipe — the fla­vors are so good togeth­er and they bring me back to my child­hood.  Enjoy this moist and tasty dish!

  1. Cov­er the bot­tom of the slow cook­er crock with the car­rots and onions.
  2. Sea­son ten­der­loin with salt and pep­per and place the over car­rots and sliced onion.
  3. In a sep­a­rate bowl, whisk togeth­er broth, wine, pre­serves, mus­tard and dried thyme.
  4. Pour mix­ture over the ten­der­loin.
  5. Cov­er. Cook on Low for 6 hours, or until ten­der.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”

XOXO,

Jenn

Slow Cooker Apricot Pork Tenderloin * *

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Lauren
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Lauren

Hel­lo again,

Should the pork ten­der­loin be sliced before plac­ing in the slow cook­er or remain intact? I also was won­der­ing if it was safe to cook this on high for half the time or do two hours low and 1.5 hours high?

Vicky
Guest
Vicky

I kept the ten­der­loin whole but when it was done, I sliced it and put it back with the “juices”. I cooked it on low for 6 hours and came out great.

mary
Guest
mary

I am dis­ap­point­ed in how this turned out fol­lowed the recipe exact­ly didn’t look any­thing like the pic­ture. The meat had a rea­son­able good fla­vor but there was a lot of liq­uid gravy I guess you could call it , I thought it would be thick­er.

Lauren
Guest
Lauren

I made this, and it was absolute­ly deli­cous! My fam­i­ly keeps ask­ing for it. Thanks so much for this recipe.

Dee
Guest
Dee

Fol­lowed direc­tions with no changes or sub­sti­tu­tions and
this was big dis­ap­point­ment for us as well. Way too much liq­uid and fla­vor was just okay. Will not make again.

Lili Hill
Guest
Lili Hill

I have A 3qt slow cook­er and the liq­uid cer­tain­ly filled the pot. 18oz of pre­serves and 1 cup of broth was waaaay too liq­uid. Next time I’ll try just boul­lion pow­der and NO added water to make the broth com­po­nent. And I also agree that the pic­ture shows a browned roast and that can not hap­pen. Maybe by broil­ing it after you cook it in the slow­cook­er?

julie
Guest
julie

Could i use dried apri­cots instead of jam?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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