Recipe by BecR
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!!
- 1360.77 g boneless pork top loin roast (double loin, tied)
- salt & fresh ground pepper
- 283.49 g jar apricot fruit spread
- 78.07 ml finely chopped onion
- 29.58 ml dijon-style mustard
- 14.79 ml brandy
- 4.92 ml finely shredded lemon peel
- 4.92 ml snipped fresh rosemary
- 4.92 ml snipped fresh sage
- 4.92 ml snipped fresh thyme
- 1.23 ml ground black pepper
- 29.58 ml water
- 19.71 ml cornstarch
- fresh apricot (optional)
- fresh thyme, sage, rosemary (single herb or combination) (optional)
Directions See How It's Made
- 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.