Thursday, January 24, 2013

Apricot Glazed Pork Loin

 The meat in this dish was DELICIOUS, very tender and sweet.  And the prep for the freezer was so easy- no chopping veggies or cooking meat. Just mixing the sauce, slicing some onions (a few slices is so much easier than chopping), and dumping it all in a bag.  That said, you should probably really like the taste of apricots if you're going to make this. We're not huge fans of apricot, so I think I'll be experimenting with other flavors of preserves.

Apricot Glazed Pork Loin

Adapted from Six Sisters



1 (2 lb) pork tenderloin- the one I used was only 1.5 pounds
1 (1 lb) bag baby carrots
1 medium onion, thickly sliced
1 (18 oz) jar apricot preserves
1 cup chicken stock- I used 1c water and 1 tsp chicken bullion granules
2 Tbsp Dijon mustard
1 tsp dry thyme
salt and pepper to taste
1 Tbsp cornstarch
water to mix


Place baby carrots and onions in the bottom of your slow cooker. Place pork on top and season with salt and pepper.  Whisk the remaining ingredients together and pour over pork. Cook on low for 6 hours. Before serving, put liquid in saucepan over med-high heat.  Combine the cornstarch and water (I shake it together in a little container), then pour into sauce mix.  Whisk occasionally until desired thickness is reached. Serve sauce over meat and veggies. 

Directions for Freezing ahead: 

Combine everything but cornstarch in a freezer container. When ready, thaw in fridge and cook on low 6 hours.  To be honest, I made this straight from freezer, cooking it on high for 5ish hours.

Alterations for next time: 

We all LOVED the meat, but weren't too big on the carrots; we didn't like the mix of the apricot with the flavor of the carrots. If I can find some apple preserves or something similar, I think I'll try that next time. A bit of apple and cinnamon (no Dijon), with some diced apples thrown in with the carrots and onions sounds really yummy to me.  

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