Servings: 4 servings
Prep Time: 15 min
Cook Time: 6 hours
1 (2 pound) pork tenderloin
2 cups 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
Line the bottom of a slow cooker with carrots and onions.
Season pork tenderloin liberally with salt and pepper and place over carrots and onion slices.
In a medium mixing bowl, whisk together stock, preserves, mustard and thyme leaves. Salt and pepper to taste.
Pour glaze mixture over tenderloin. Cover and cook on low for 6 hours, or until tender.
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Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
Friday, May 9th starting at 6:30 pm at the Downstream Casino Pavilion. Admission: $100 per person; $60 per person for auction only. Limited seating available. Purchase tickets online. Proceeds benefit The Bag Lady Foundation.
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