|Picture courtesy of Paula Deen's website- my picture didn't turn out|
** from www.pauladeen.com
Prep Time: 5 minutes
Cook Time: 6-7 hours
1 (2 pound) pork tenderloin
2 cups baby carrots
1 medium red onion, thickly sliced
1 cup chicken stock
1 (18 ounce) jar apricot preserves (I used sugar free)
2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves
Salt and pepper
Line the bottom of the crock pot with carrots and onions. Season pork with salt and pepper and place on top of the carrots and onions.
In a medium mixing bowl, mix stock, apricot preserves, mustard and thyme. Salt and pepper to taste.
Pour glaze over the pork tenderloin. Cover and cook on LOW for 6-7 hours, or until tender.