The 12 Days of Christmas Bake Along, Day 12
Growing up, Sunday supper meant pot roast. It was wonderful. My mother often did it in the crock pot and slow cooked it while we were at church. When we came home, our noses were filled with the tantalizing scent of vinegar and onions, carrots, and potatoes. It was always tender and flavorful. We gathered around the family table for almost every meal. My dad always sat at the head of the table, my mother next to him. The family cat on his other side. She was smart to sit out of sight from my mother because it enabled my dad to sneak small pieces of fat to our sweet kitty. None of us kids ever ratted him out because our beautiful kitty was, as my dad once in a very great while called her, the queen.
Although this is not a traditional beef pot roast, my apricot pork tenderloin is also quite deserving of a place at the Sunday dinner table. It always receives rave reviews, which are especially sweet since it is effortless for even a novice cook to prepare. Do not fuss over it. The key is to keep it simple. Although I have given a guideline for spices to use, I always change it slightly each time I make it. You ought to use the flavors you already have in your spice cupboard and pantry. If you don’t have fresh garlic or onion, etc, then do not hesitate to use powdered alternatives. Your favorite (or most accessible) spices plus one jar of apricot jam are all you need for such a non-judgmental piece of meat.
4-5 lbs pork tenderloin
1 onion, chopped
4 tablespoons minced garlic
Salt, pepper, paprika, thyme, rosemary, turmeric, etc.
One 16-18 ounce jar apricot preserves/jam
Put a generous drizzle of olive oil into your slow cooker and place tenderloin into it. Sprinkle an even coating of your favorite herbs and spices onto the meat. Sprinkle onion and garlic over and around it. Lastly, spoon the whole jar of apricot jam on top. Place the lid on your slow cooker and go about your day until it is done. Serve with mashed potatoes and your favorite choice of vegetables. The meat turns out moist and the juices are delicious served over the potatoes.
Use the spices that sound desirable to you, in the quantities you desire. In most cases, you really can’t go wrong.