Craving a weeknight dinner that feels fancy but wasn’t planned by a wedding planner? This Crockpot version of an Apricot Mustard Pork Tenderloin is the answer.
It’s mostly hands-off, smells like you did something impressive, and the sauce is dangerously spoonable. But here’s the catch!
If you want a slightly caramelized finish, a quick sear will take it from cozy to chef-level.
Contents
Equipment: Must-haves
- Crockpot (slow cooker)
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring spoons
- Measuring cup
- Tongs
- Wooden spoon or spatula
Equipment: Nice-to-haves
- Skillet (for searing)
- Meat thermometer
- Basting brush
Ingredients
- 1 pork tenderloin (about 1 to 1.25 lb)
- 1/2 cup apricot jam
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- 1/4 cup chicken broth
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Pat the pork tenderloin dry on the cutting board and season it all over with salt and pepper.
- In the mixing bowl, whisk together apricot jam, Dijon mustard, brown sugar, apple cider vinegar, soy sauce, minced garlic, smoked paprika, and red pepper flakes until glossy and smooth.
- Heat the skillet over medium-high heat and add olive oil; sear the pork tenderloin until golden on all sides to lock in flavor and color.
- Place the seared pork tenderloin into the crockpot and pour about half of the apricot-mustard glaze over the top.
- Pour chicken broth into the crockpot around the pork to keep the cooker moist and to catch those tasty drippings.
- Cover and set the crockpot to low; let the pork cook until tender and the center reaches a safe temperature as checked with the meat thermometer.
- About 20 minutes before the end of cooking, uncover the crockpot and brush the remaining glaze over the pork with the basting brush so the sauce can thicken on the surface.
- If you want extra caramelization, transfer the glazed pork to the hot skillet for a quick minute per side and spoon pan juices over it while it sizzles.
- Remove the pork tenderloin to a cutting board and let it rest so the juices redistribute; slice against the grain for the best texture.
- Spoon any remaining sauce from the crockpot into the skillet and simmer briefly to concentrate the flavor, then drizzle over the sliced pork.
- Garnish with fresh parsley and serve immediately with your favorite side while pretending you cooked this all afternoon.
Good to Know
Timing tip: Cooking time varies by crockpot model. Low heat is kinder to a tenderloin and keeps it juicy.
That’s why I recommend checking early with a meat thermometer. But here’s the catch!
Pork tenderloin is lean and can go from perfect to dry quickly, so watch the internal temperature and aim for the safe and succulent zone. Variation idea: Swap the Dijon for whole-grain mustard if you want texture, or stir in a splash of bourbon for a grown-up glaze.
Serving suggestion: This pork loves mashed potato, roasted vegetable, or a simple green salad. Carbs are basically a hug for the sauce.
Make-ahead: The glaze can be mixed a day ahead and stored in the fridge. Reheat gently before using.
Leftovers: Slice cold for sandwiches, or warm gently in a skillet with a splash of broth to avoid drying. A final pro tip: If you skip the sear because life is chaotic, no shame—your crockpot will still do the heavy lifting and produce a flavorful result.
Enjoy the sweet-savory combo and the free time you’ll earn while dinner cooks itself. And yes, you can totally take a victory lap around the kitchen.
