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This is a wonderful, homey pork tenderloin recipe that I found in an old Better Homes and Gardens publication. Delicious! I hope your family enjoys as much as we do!!
- 3 lbs boneless pork top loin roast (double loin, tied)
- salt & fresh ground pepper
- 1 (10 ounce) jar apricot fruit spread
- 1⁄3 cup finely chopped onion
- 2 tablespoons dijon-style mustard
- 1 tablespoon brandy
- 1 teaspoon finely shredded lemon peel
- 1 teaspoon snipped fresh rosemary
- 1 teaspoon snipped fresh sage
- 1 teaspoon snipped fresh thyme
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons water
- 4 teaspoons cornstarch
- fresh apricot (optional)
- fresh thyme, sage, rosemary (single herb or combination) (optional)
- Season pork roast well with salt and pepper. In a medium bowl, combine spreadable fruit, onion, mustard, brandy, lemon peel, rosemary, sage, thyme, and pepper.
- Place roast in a 4- to 5-quart slow cooker. Pour fruit mixture over roast.
- Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours (adjust cooking time to your crockpot).
- Remove roast from cooker. Cover loosely with foil and let stand for 15 minutes before carving. Meanwhile, in a medium saucepan, combine the water and cornstarch; carefully stir in liquid from slow cooker. Cook and stir sauce until thickened and bubbly; cook and stir 2 minutes more.
- Serve sauce with pork. If desired, garnish with fresh apricots and herbs.