Apricot Pork Tenderloin

I've been trying to come up with different ways to make pork, as it seems to be all that's in my freezer.  I don't know if it's the only thing that's been on sale or what, but for some reason I have a freezer full.  This is my latest version of pork loin.

2 lbs pork tenderloin
Yukon Gold potatoes
carrots, any way you like them

1 1/2 c white wine
1/4 c Gray Poupon (yeah yeah, giggle if you must)
a splash of extra virgin olive oil
3 cloves garlic, pressed through garlic press
1 small onion, grated
1/4 c soy sauce (low sodium)
1 c apricot preserves
1/2 c brown sugar
black pepper to taste
cumin to taste
ground ginger to taste

Combine all ingredients for the marinade in a medium saucepan.  Bring to a boil, reduce and let simmer for 15 minutes.  Remove from heat, let cool.

Place tenderloin in a Ziplok bag, pour marinade into bag over the meat.  Refrigerate overnight.

The next day, brown the tenderloin in a skillet with a little olive oil, reserving the marinade.  Wash and halve potatoes, put in Crock Pot.  Peel and dice carrots, add to potaotes.  Place the tenderloin on top of potatoes and carrots; pour the reserved marinade over the meat.  Cook on high for 4-5 hours.


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