Slow Cooker Apricot Glazed Pork Tenderloin Recipe

Slow Cooker Apricot Glazed Pork is a great meal for the whole family. You can use a boneless pork loin roast or pork chops (whichever lean cut of meat you like) for this pork loin roast recipe either will work great.

Pair this crock pot pork loin recipe with your favorite vegetables like carrots and onions for a delicious apricot-glazed pork roast dinner.

There are only a few cooking instructions to follow to make this pork loin with a perfectly juicy apricot glaze that gives this cut of meat the perfect amount of sweetness.

More family favorite pork tenderloin recipes:

• Slow Cooker Maple and Brown Sugar Pork Tenderloin Recipe
• Instant Pot Maple and Brown Sugar Pork Tenderloin Recipe
• Applesauce Pork Tenderloin Recipe

Ingredients used to make Slow Cooker Apricot Glazed Pork:

• Baby carrots
• Red onion sliced, a large onion
• Pork tenderloin
• Kosher salt
• Ground black pepper
• Chicken stock (or chicken broth can work)
• Sugar-free apricot preserves (or apricot jam)
• Dijon mustard
• Fresh thyme leaves

How to make Slow Cooker Apricot Glazed Pork:

• Place baby carrots and onion slices in the bottom of the slow cooker. 
• Place your pork tenderloin on top of the carrots and onions and season with salt and pepper. 
• In a medium mixing bowl, mix broth or stock together with the apricot preserves, mustard, and thyme leaves to create an apricot sauce. 

• Pour the glaze mixture over the tenderloin. 

• Cover and cook on low for 6 hours, or until tender and cooked through then remove, use a serving platter to serve the pork and pour glaze mixture over top and enjoy.

How to make a thicker sauce from the apricot sauce:

If you would like the apricot sauce to be thicker than it already is, you can make that happen with a few tablespoons water and tablespoons cornstarch.

Simply mix together 2 tablespoons of cold water with 1 tablespoon of cornstarch in a small bowl, and stir cornstarch mixture.

Then pour the cornstarch mixture into the warm apricot sauce and mix it all together until the sauce begins to thicken up.

Delicious recipes for sides to serve with top loin roasts:

• The Best Brussels Sprouts of Your Life
• Mom’s Sweet Potatoes Recipe
• Garlic Roasted Potatoes Recipe
• Slow Cooker Cheesy Potatoes Recipe
• Classic Green Bean Casserole Recipe

New recipes to try for moist pork loin:

• Slow Cooker Parmesan Honey Pork Roast Recipe
• Slow Cooker Honey Balsamic Pork Roast Recipe
• Slow Cooker Cranberry Pork Loin Recipe
• Slow Cooker Balsamic Pork Roast Recipe
• Slow Cooker Country-Style Pork Roast Recipe
• Slow Cooker Balsamic Roast Recipe

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Slow Cooker Apricot Glazed Pork Tenderloin Recipe

This recipe is so simple to make but tastes like you spent hours preparing it!  The glaze adds the perfect amount of sweetness to the moist pork loin. 

ServingServing: 6 people

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

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Ingredients

• ▢ 1 pound baby carrots
• ▢ 1 red onion, sliced
• ▢ 1 (2 pound) pork tenderloin
• ▢ salt and pepper, to taste
• ▢ 1 cup chicken stock
• ▢ 18 ounces sugar free apricot preserves
• ▢ 2 Tablespoons dijon mustard
• ▢ 1 Tablespoon fresh thyme leaves

Equipment

• Slow Cooker

Instructions

1. Place baby carrots and onion slices in the bottom of slow cooker. 
2. Place your pork tenderloin on top of the carrots and onions and season with salt and pepper. 
3. In a medium mixing bowl, whisk together stock, apricot preserves, mustard and thyme leaves. 
4. Pour glaze mixture over tenderloin. 
5. Cover and cook on low for 6 hours, or until tender and cooked through.

Notes

This recipe works best with a pork tenderloin.

Nutrition

Calories: 348 kcal · Carbohydrates: 56 g · Protein: 34 g · Fat: 6 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 99 mg · Sodium: 252 mg · Potassium: 923 mg · Fiber: 5 g · Sugar: 37 g · Vitamin A: 10550 IU · Vitamin C: 7 mg · Calcium: 59 mg · Iron: 3 mg

Cuisine: American

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

(Recipe adapted from Paula Deen)

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