Slow Cooker Apricot Glazed Pork Tenderloin
By Paula DeenJUMP TO RECIPE
- 1 (2 lb) pork tenderloin
- 2 cups baby carrots
- 1 medium thickly sliced red onion
- 1 cup chicken stock
- 1 (18 oz) jar apricot preserves
- 2 tablespoons dijon mustard
- 1 tablespoon fresh thyme
- black 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.