Anita's Recipes

Anita's Recipes

Friday, June 7, 2013

Bean Pot Apricot Glazed Pork Loin


1 (2 pound) pork tenderloin
1 (1 pound) bag baby carrots
1 medium red onion, thickly sliced
1 cup chicken stock
1 (18 ounce) jar apricot preserves
2 Tablespoons Dijon mustard
1 Tablespoon fresh thyme leaves
Salt and pepper, to taste


 Place baby carrots and onion slices in the bottom of your slow cooker. Place your pork tenderloin on top of the carrots and onions and season with salt and pepper. In a medium mixing bowl, whisk together stock, apricot preserves, mustard and thyme leaves. Pour glaze mixture over tenderloin. Cover and bake at 350 for 1 and a half hours or until tender and cooked through.

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