With summer upon us, who wants to slave over a hot stove when you get home from work?  My Crock Pot Herb and Apricot Pork Tenderloin is seared then simmered long and slow in delicious herbs and apricot preserves.  It’s one of the juiciest, most flavorful way to cook this cut of pork and the apricot preserves gives it a sweet, decadent flavor.  It’s Sunday dinner style in a crock pot on a weekday night.  Absolutely perfect.




Two pork tenderloins (most are two to a pack in the big box stores)

Jar of Apricot preserves



1 T crushed red pepper flakes

1 T fresh orange zest



Minced Herb Mixture

1 T parsley

2 T dill

1 t sweet mint

1 t lemon thyme

1T rosemary





Salt and pepper your tenderloins generously then sear each side for a couple minutes on each side until you have a lightly browned crust.  Place in the crockpot with about 1/8 c water.  Turn on the Crock Pot for about 4 hours.


While the meat cooks, take your minced herb mixture, crust red pepper flakes and orange zest and add to your apricot preserves.  Two hours in to the cooking process cover the meat with your apricot mixture and let cook for another two hours on low.


When the meat is done, take four tablespoons of the liquid and add one teaspoon of cornstarch and stir well with a small whisk.  Add back into the Crock Pot to thicken the juices and set Crock Pot to warm until ready to serve.


Garnish with a fresh sprig of rosemary and lemon thyme.  (As in the picture, serve with oven roasted potatoes with dill.)