Slow Cooker Apricot Pork Roast

This recipe is a little fluid…  I make it a little differently every time.  Feel free to experiment!  This started out as a recipe from my mom, but I’ve added to it over the years.  The roast turns out extremely moist with a sweet glaze.  Adding root vegetables such as carrots and potatoes to the roast creates a complete meal.  I don’t have a picture here, but sliced tenderloin on a platter surrounded by carrots and potatoes presents beautifully.

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Ingredients:

  • Hormel Original Pork Tenderloin
  • Approximately 8 small red potatoes
  • Approximately 16 baby carrots
  • Dijon mustard
  • Salt
  • Pepper
  • Approximately 4 tablespoons of Balsamic vinegar
  • Approximately half a jar of Smuckers Appricot Preserves
  • 4 tablespoons of butter
  • Olive oil

Instructions:

  • Unwrap pork tenderloin and place in slow cooker
  • Salt and pepper tenderloin to taste
  • Squeeze dijon mustard onto tenderloin
  • Drizzle tenderloin with balsamic vinegar
  • Cut butter into single tablespoons and arrange evenly around tenderloin

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  • Spoon half a jar of apricot preserves on tenderloin

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  • Cook tenderloin on low for four hours
  • While tenderloin is cooking, wash and quarter the potatoes
  • Add potatoes and carrots to a ziplock bag and drizzle with olive oil
  • Add salt and pepper to taste
  • Shake bag to coat carrots and potatoes

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  • After the tenderloin has been cooking for about four hours, add the carrots and potatoes and allow to cook for an additional two hours (a total of six hours of cook time)

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