Crockpot Apricot Ginger Pork Tenderloin Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork tenderloin in a hot skillet for 2 minutes per side before placing it in the slow cooker.

While not strictly necessary, this adds a complex, caramelized note to the meat that pairs beautifully with the sweet apricot glaze. If you choose to do this, ensure the skillet is very hot and use a small amount of oil to prevent sticking.

If you prefer a thicker sauce, you can remove the pork once it is cooked and whisk the remaining liquid in the slow cooker with a teaspoon of cornstarch dissolved in a little cold water.

Turn the slow cooker to high and let it bubble for 5 to 10 minutes until the glaze reaches your desired consistency. This simple step can add a professional finish to the dish when serving guests.

Variations

• Spicy Apricot Pork: Add a teaspoon of red pepper flakes or a tablespoon of chili garlic sauce to the soy broth mixture before pouring it over the pork for a spicy kick that balances the sweet preserves.
• Citrus Infused Pork: Incorporate the zest of one orange and a tablespoon of fresh orange juice into the glaze mixture to introduce a bright, citrusy note that complements the ginger perfectly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat gently in a covered skillet over low heat or in the microwave until warmed through.

Store any leftovers in an airtight container in the refrigerator. The pork will keep for up to 3 days. When storing, try to include as much of the glaze as possible, as this will help keep the meat moist when you reheat it. Ensure the pork is cooled to room temperature, but do not leave it out for more than 2 hours before placing it into the refrigerator.

This dish is excellent for making ahead, as the flavors continue to develop while stored in the refrigerator. You can prepare the entire dish, let it cool completely, and then portion it out for easy lunches or dinners throughout the week. The sauce will thicken slightly when cold, which is normal and will return to a glossy consistency once gently reheated.

Serving ideas

Serve the pork tenderloin sliced into medallions, arranged beautifully on a warm platter. Spoon the glossy apricot-ginger glaze liberally over the top of the meat.

This dish pairs perfectly with sides that can soak up the extra sauce, such as fluffy jasmine rice, creamy mashed potatoes, or roasted root vegetables. A simple side of steamed green beans or asparagus adds a fresh, crisp contrast to the rich, tender pork.

For a more casual presentation, you can shred the tenderloin using two forks and serve it in the sauce over crusty bread or as part of a grain bowl.

Garnish with a few fresh herbs, such as cilantro or sliced scallions, to add a pop of color and freshness. The balance of the sweet glaze and savory meat makes this a versatile main course that fits both elegant dinner parties and quick family meals.

Frequently asked questions

Recipe card

Crockpot Apricot Ginger Pork Tenderloin

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 2 lbs pork tenderloin
• 3/4 cup apricot preserves
• 1 tbsp fresh ginger, grated
• 1/2 cup soy broth mixture

Instructions

1. Place the pork tenderloins into the bottom of the slow cooker insert. Ensure they are arranged in an even layer to promote consistent cooking throughout the process.
2. Spoon the apricot preserves over the pork tenderloins, spreading them out to cover the surface. Sprinkle the grated fresh ginger evenly across the meat, then pour the soy broth mixture over the top.
3. Cover and cook on low for 4 hours. Once finished, ensure the internal temperature reaches 145°F (63°C). Remove the pork, let it rest for at least 3 minutes, then slice and serve with the warm pan sauce.

Contains: gluten, soy

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

28 g

Fat

6 g

Fiber

0.5 g

Sugar

22 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.