Slow Cooker Apricot Glazed Pork Tenderloin Recipes

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

SLOW-COOKER APRICOT-GLAZED PORK ROAST AND STUFFING

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix stuffing, broth, apricots and onions. Place pork on stuffing mixture. In small bowl, mix jam and vinegar; brush over pork.
• Cover; cook on Low heat setting 7 to 8 hours.
• Remove pork from cooker; place on cutting board. Stir stuffing before serving. Cut pork into slices; serve with stuffing.

APRICOT PORK TENDERLOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
• Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

APRICOT GLAZED PORK TENDERLOIN

Steps:

• Separate tenderloins, pat dry with paper towels and season with salt, freshly cracked black pepper on all sides and ends.
• Melt butter and add the olive oil in a large oven-safe skillet over medium-high heat and sear the tenderloin on all sides and ends.
• Pour the white wine (Pinot Grigio used), thyme and chicken stock into the skillet and bake at 400° for 10 minutes.
• In a small bowl whisk the apricot preserves and Dijon mustard together. Brush over the top, sides and ends of the tenderloins and continue baking another 10-15 minutes or until the tenderloins are done as you like:145° medium rare, 150° medium, 155-160° well done/no pink
• Remove from the oven, allow the pork to rest for 5 minutes, then slice and serve.

APRICOT-GLAZED PORK

Steps:

• Remove fat from pork. Cut pork into 1/2-inch slices.
• Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add frozen vegetables; stir-fry 2 minutes.
• Stir in preserves and oyster sauce; cook and stir about 30 seconds or until heated through. Serve over rice.

DELICIOUS APRICOT GLAZED PORK ROAST (CROCK POT)

Steps:

• Mix broth, preserves, onion and mustard in slow cooker.
• Add pork and turn to coat.
• Cover and cook on low 8-9 hours or until done.
• Is good served with steamed broccoli and carrots, baked potato and warm dinner rolls.

SLOW COOKER PORK WITH APRICOTS

Steps:

• Heat 1 teaspoon olive oil in a large non-stick skillet over medium-high heat.
• Season pork chops evenly with 1/4 teaspoon salt and black pepper; cook in the hot skillet until browned, about 2 minutes per side. Transfer chops to a plate, retaining drippings in the skillet.
• Heat remaining teaspoon olive oil in the retained drippings; add onions and season with remaining salt. Saute onions until golden brown, about 10 minutes.
• Spread about half the cooked onions and half the sliced apricots into the bottom of a slow cooker crock. Lay pork chops atop the onion and apricots. Layer remaining onion and apricots over the pork chops; add pineapple juice, ginger, thyme, and cinnamon stick.
• Cook on Low until the pork is fork-tender, 6 to 8 hours (or on High for 3 to 4 hours). Remove and discard cinnamon stick. Sprinkle cilantro over the mixture.