apricot-glazed pork loin

I tend to go straight to pork tenderloin 9/10 times that I’m thinking about making pork. And the blame for that can go to two recipes that I think ruined me for all other pork preparations: this and this. They’re both just so damn good. Why try something else? Right?

yeah, well… I was itching to try something fruity. And I came across this recipe. I’m a sucker for a really simple crockpot recipe. i’m almost guaranteed to try it. So, this happened.

1 4 lb. pork loin, fat trimmed
10 oz. apricot preserves
1 small onion, diced
1 can chicken broth (low sodium, low fat, please, if you can’t provide your own pre-made)
~2 tbsp Dijon mustard
1 tbsp. chicken & pork seasoning

put the pork into your crockpot, and mix remaining ingredients in a bowl and pour over. Cook on low for about 5 hours. Do not pass go. Do not collect $200. Do not open it, baste it, stir it. Just leave it.

Then you can eat it.  We had ours with rice pilaf and carrots. Yum.

That’s it. Nice and easy! Inspired by Prevention, and my dad.

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