Crockpot Peach-Apricot Pork Tenderloin

Sarabeth's Legendary Peach-Apricot Preserves

Crockpot Peach-Apricot Pork Tenderloin

You don’t need any other banana bread recipe than this one. It is simple and extremely adaptable to many different creative ideas. There are two variations that you can consider. First, is what razzle dazzle do you want to add to the batter. You can check your pantry and see what sort of goodies you might have to make it special. Reese’s Pieces, raisins, different types of nuts, chopped up candy bars, chocolate chips, all work very well with this recipe.

The next variable you can explore is adding a topping. With about 10 minutes or so in the baking, you can take the banana bread out of oven (do this quickly) and add some chopped nuts, a drizzle of maple sugar or honey, perhaps- whatever seems interesting.

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Sarabeth’s Legendary Peach-Apricot Preserves – 18 oz



1 2-3 pound Pork Tenderloin

3 Cups Carrots, cut into 1″ pieces

3 Cups Potatoes of choice, cut into 1″ pieces

1 Large Onion (Red or Yellow) cut into thick slices

1 1/2 Cups Chicken or Veggie Stock

2 Tablespoons spicey or Dijon mustard

1 Tablespoon each: Thyme / Rosemary

1 jar apricot preserves (these come in wonderful varieties that all work, such as peach-apricot, orange-apricot, etc.)

2 Tablespoons real maple syrup

Salt and Pepper


Turn the Crockpot on Low

Pour half a cup of stock into the crockpot

Add carrots and potatoes

Cover the carrots and potatoes with the sliced onion

Season the pork with salt and pepper all over generously, and place on top of onions.

In a separate bowl, mix the apricot preserves, mustard, thyme, rosemary, maple syrup, some salt and pepper.

Pour this mixture over the tenderloin.

Cover, cook on low 6-8 hours.

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