Slow Roasted Pork Tenderloin with Apricots & Thyme

Anyone who knows me personally knows I am a bold in your face kind of girl...this attitude and gusto follows me into the kitchen and into the foods I enjoy the most and tend to serve my family...my kiddos have been eating Indian, Thai, Malaysian and Mexican food since they were tiny tots. My family loves flavor, plain and simple...we are so not a "vanilla" family!

I like my food like I like my music...loud and rocking!

This delish pork tenderloin does not fit that description...think of it as the ever present tender love ballad on your fave hard rock cd!

The pork is melt in your mouth tender...the sauce delicate...the apricots transform from dried and wrinkled to plump, soft, almost buttery bites of happiness. This dish is family friendly fare...everyone will enjoy it from your toddler to your big kids.

1/4 cup flour
generous pinch kosher salt
1/2 tsp fresh ground pepper
2 pork tenderloins, trimmed and silver skin removed
2 tbsp olive oil
1 small sweet onion, thinly sliced
2 cloves garlic, minced
1 cup chicken stock
1/2 cup orange juice
3 cups dried apricot halves
2 tbsp fresh thyme, chopped
2 tbsp Dijon mustard
1/2 tsp fresh orange zest

In a gallon baggie, combine flour, salt and pepper. Add pork tenders, seal and shake to coat pork evenly.

In a large skillet, heat oil over medium high heat. Add pork tenders and cook until browned on all sides, turning frequently, 5-7 minutes. Transfer pork to slow cooker (or dutch oven*).

In same skillet you browned pork, saute onions until golden and soft, about 5 minutes. Add minced garlic and cook 1-2 minutes more. Add stock and stir scrapping up any brown bits. Pour stock mixture over pork tenders. Add orange juice, apricots and thyme. Cover and cook on low setting 4-6 hours, until pork is very tender.

When pork is done, remove tenderloins & apricots to a plate and keep warm. Pour sauce into pot and heat over medium heat. Reduce heat and simmer 5 minutes, until sauce thickens slightly. Add orange zest and mustard. Stir and cook 2 minutes more. Taste and correct seasoning with kosher salt and pepper. Slice pork and return to crock pot. Top with apricots and any accumulated juices. Serve immediatley.

*You can use your crock pot for this recipe or if your oven has a slow cook setting as mine does, a dutch oven. If you go the dutch oven route, you will not have to transfer the sauce at the end of recipe to reduce on the stovetop.