This is yet another one of our crockpot recipes that converts the non-believers. You know, those people who think everything out of a crockpot is mushy and dripping with cream soup. This Apricot Cranberry Crockpot Pork Tenderloin is light and delicious either spooned over rice or served up on buns. It’s so versatile that it’s both a Labor Day and Christmas Eve staple for Ellen.
If you like this one, check out
Healthy French Country Crockpot Chicken, too. This is another one that is company worthy.
Apricot Cranberry Crockpot Pork Tenderloin
1 16-oz can whole-berry cranberry sauce
1 medium onion, chopped
1 9.6-fl oz can diet pear nectar (you can use regular, but the diet does not have high fructose corn syrup in it)
1/4 cup Splenda
1/2 cup chopped dried apricots
1 Tablespoon white vinegar
1 teaspoon dry mustard
1 teaspoon sea salt
1/4 to 1/2 teaspoon crushed red pepper
1.5 to 3 pound pork tenderloin
Dump all of the ingredients in the crockpot, except for the pork, and stir.
(Note about the crushed red pepper: adjust according to how spicy you like things, but I do not recommend omitting it completely. It balances out the sweetness in this recipe nicely.)
Place the pork tenderloin in the crockpot and spoon the sauce over it.
Feel free to get this ready the night before and leave it in the fridge until morning. It makes it even yummier.
Cover and cook on low for 6 to 8 hours.
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