Jalapeno-Apricot Pork Loin
I am always on the lookout for a new crock-pot recipe. That’s why I was excited to try this sweet and spicy pork tenderloin – one of the runner-up winners in our 2010 annual contest. Congrats to Dale Greenland on his winning dish!
- one 2-pound pork loin
- 1 tablespoon olive oil
- 1 cup canned apricot halves in their syrup
- 2 jalapeno peppers, diced
- 1 tablespoon crushed red pepper flakes, or to taste
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
In skillet sear pork loin on all sides in oil, browning the fat side till it has a light brown crust. Place loin in a slow cooker. Season with salt and pepper. Add remaining ingredients plus 1/4 cup water. Cover and cook for several hours or until done. Slice and serve with apricots spooned on top.
Number of Servings: 6
Tell us about yourself Dale!
“I am 53 years old, and it seems the only male, who had a winning recipe. I am flattered to say the least! I have been cooking since I was very young. I remember standing by the coal stove my grandmother would make the greatest food on. I was allowed to help and I cherish those memories. I cooked many a meal while living at home with parents and siblings. Chili was my love. My mother required that when I made Chili I had to make 2 batches. One for me and dad and one for the rest of the family. They couldn’t take the heat!
How did you come up with your recipe?
“I had a pork loin that I needed to cook and my 34 year old oven took a dive. So I had to come up with something other than roasting. I decided to use the slow cooker and see how it would be for a substitute method of cooking. After deciding to use the slow cookery method I had to come up with some flavors. I looked around and saw some apricots which I don’t care for as stand alone fruit. This would make it sweet but I like some zip and so came the jalapenos and spices.”
Any plans for the prize money?
“Try to get my oven repaired and use some to spoil my Grandchildren!”
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