Happy Halloween!!!! Welll, almost anyway. It will be Halloween in just a few days. Our family has a tradition or going to a Pumpkin Splash event each year instead of the pumpking patch. My daughter LOVES being able to swim out to pick her pumpkins. Our local YMCA has an indoor pool and hosts this each year. There are games, snacks, paints and other supplies to decorate, and a lot of fun to be had. Since I don't really want to go walking through a pumpkin patch and having to carry whatever pumpkin we find all over the place, this is also a win for me. Those pumpkins are heavy after a bit.
Another thing about this time of year is how much I love my slow cooker. Why is it that October is just the month when I feel the need to pull it out and make everything? I make soups. I make chili. I make chicken and rice. All of the things can be made in the slow cooker from October through February in my book. I can't be alone in that. Something about the colder months just makes me want to slow cook everything.
Today's recipe is no different. In fact, I've been known to make this in one slow cooker while having potatoes or other side dishes cooking in another. Then when it's time for dinner I just pull the lids off and serve it all up without any real work on my part.
Ingredients:
•16 ounce pork tenderloin
•5 tbsp reduced sugar apricot spread
•1 tsp honey
•½ tsp apple cider vinegar
•1/8 tsp garlic powder
•¼ tsp thyme
•1/8 tsp salt
•1/8 tsp pepper
•2 tbsp water
Preparation:
•Mix all ingredients except pork in a bowl
•Place pork in small slow cooker.
•Pour sauce over pork and turn to fully coat tenderloin.
•Cook on low for 7 to 8 hours or on high for 4 hours until pork is no longer pink.
Even the pickiest of eaters give this pork a thumbs up. 😊
**Nutritional information generated by adding ingredients on www.myfitnesspal.com
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