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 and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!