Sunday Dinner – Apricot Glazed Pork Tenderloin

This isn’t an original recipe, but one that came from Paula Deen – Slow Cooker Apricot Glazed Pork Tenderloin. I had found it ages ago but hadn’t got around to trying it. Well, we had a busy weekend, and I had a frozen pork loin leftover from New Years Eve, so a crockpot meal was the perfect way to go.

I had a few variations from the original recipe:

  • I used beer mustard instead of dijon
  • I threw the pork loin in frozen, and cooked on low for about 7 1/2 hours
  • I used dried ground thyme, a 1/2 tbsp, rather than fresh
  • If I ever make this again, I wouldn’t use the entire 18 oz jar of preserves. It was just a bit too sweet for my taste, and trust me, I like sweet, so that’s saying a lot.

First, I sliced a red onion and layered it with baby carrots on the bottom of the crockpot. Next, I mixed the apricot preserves, seasonings, and chicken stock. This was so easy, almost no prep work at all! Place the meat on top of the veggies, pour the mixture over it, seal it up, and leave it alone. We were worried about halfway through that the frozen roast wasn’t going to cook in time, so I sliced it up – it didn’t damage the meat, and everything was still very tender.

We had our good friend Mallory down for dinner tonight. I’ve known Mal for, gosh, almost 20 years now, which is crazy (cause that makes we’re getting oldddd). We had a girl’s date, complete with fresh mani/pedis, and then chowed down on some delicious dinner.

Russ roasted some fresh asparagus while we were still getting our nails done, and whipped up some ranch potatoes. All in all, it was a satisfying Sunday dinner which was super easy to put together! We cheated this week without being too creative, but hey, food is food. It’s sometimes more about the company than what goes in the belly!

Roasted Asparagus

  1. Wash your asparagus well, and snap off the woody ends.
  2. Place in a gallon resealable (Zip-loc or similar) plastic bag.
  3. Add about a tbsp of olive oil and enough kosher salt to taste.
  4. Shake it up until the spears are well coated.
  5. Spread on a cookie sheet, and roast in the oven at 350 degrees F for about 15 minutes – 7 or so on each side, until they are a bit crispy. Don’t let it get mushy!

Ranch Potatoes

  1. Wash six or so small red potatoes (depending on size). Dry, and cut into quarters.
  2. Place in a gallon resealable (Zip-loc or similar) plastic bag.
  3. Pour about a tbsp of olive oil into the bag, and shake well to coat the potatoes.
  4. Next, add a packet of Hidden Valley Ranch Dressing Mix (not the dip mix, the smaller sized packets).
  5. Shake again to coat.
  6. Spread potatoes on a cookie sheet and roast at 350 degrees F for about 25-35 minutes, until the potatoes are soft. I like to roll them over halfway through the cooking time so all sides get nice and tasty.

Finished Product

Slow cooker apricot glazed pork tenderloin

Slow cooker apricot glazed pork tenderloin


We served this with warm, toasted bread, and strawberry wine. It was the perfect Sunday, spent with my favorite people, and a recipe that I’ll definitely be making again.




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