Cranberry Apricot Pork Tenderloin

Makes 4 servings

  • 1 lb pork tenderloin
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon olive oil
  • 1 cup canned cranberry sauce
  • 1/2 cup sliced dried apricots
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon
  • 2 teaspoons grated orange zest

  1. Sprinkle the pork with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning frequently, until browned, about 6 minutes.
  2. Transfer the pork to a 5- or 6-quart slow cooker. Combine the cranberry sauce, apricots, cornstarch, cinnamon, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl; pour over the pork, turning to coat. Cover and cook until the pork is fork-tender, 3-4 hours on high or 6-8 hours on low.
  3. Transfer the pork to a cutting board; cut into 16 slices. Stir the orange zest into the fruit sauce and serve with pork.