Slow Cooker Pork Tenderloin with Apricots and Preserved Lemon

Adapted from Williams-Sonoma Essentials of Slow Cooking

This is the first meal I made with my slow cooker. It’s perfect for a lazy Sunday and the work is minimal! I really liked the contrast of the softened, sweet apricots and the tart preserved lemons, which complemented the meat handsomely. I served this with a size of whole wheat couscous, acted as a medium for devouring the flavorful juices.

    • 1/4 cup all-purpose flour
    • Kosher salt
    • Freshly ground black pepper
    • 2-1/2 pound boneless pork loin roast
    • 2 tablespoons olive oil
    • 1 yellow onion, chopped
    • 2 garlic cloves, minced
    • 1 cup chicken broth
    • 3 cups dried apricots
    • 1 preserved lemon, chopped
    • 1/2 cup fresh orange juice
    • 2 tablespoons chopped thyme
    • 2 tablespoons Dijon mustard

 

  • For the couscous:
  • 2 teaspoons olive oil
  • 3 scallions, trimmed and finely chopped (white and green parts)
  • 2 cups whole wheat couscous
  • Chicken broth
  • 1/2 cup sliced almonds

  • Place the flour, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a large zip top bag. Add the pork loin to the bag and shake it around until the meat is evenly coated with the flour mixture. Remove the pork loin from the bag and discard the remaining flour mixture.
  • Heat the oil in a large skillet over medium high. Brown all sides of the pork, about 5 minutes total. Transfer the pork to the slow cooker.
  • Return the skillet to the burner and add the onion, cooking about 5 minutes or until softened. Add the garlic and cook for one minute more. Add the broth to the pan to deglaze it, scraping up the browned bits with a wooden spoon. Transfer the broth mixture to the slow cooker. Add the apricots, preserved lemon, orange juice, thyme and Dijon mustard. Stir gently to combine.
  • If your slow cooker has a probe, use the probe and cook on low heat until the internal temperature of the meat reaches 140 degrees. In my slow cooker, this took about 3 hours on low. If your slow cooker does not have a probe, cook on low for 3 hours then check the internal temperature. When it’s reached 140, the meat is done.
  • To prepare the couscous, warm the oil in a small saucepan over medium heat. Add the scallions and cook until just barely softened. Do not allow scallions to brown. Add the couscous to the pan, then follow package directions for liquid and add the according amount of chicken broth. Allow to come to a boil, then remove from heat, toss in the almonds, cover and allow to sit until all the liquid is absorbed, about 5 minutes.
  • Serve pork sliced thinly alongside couscous with the apricots, preserved lemons and juices over it.

Preparation time: 15 minute(s)

Cooking time: 3 hours

Number of servings (yield): 6

5 responses to “Slow Cooker Pork Loin with Apricots and Preserved Lemon”

  1. Kate Townsend says:

    What is “preserved lemon”….? Is it that dried up nasty lemon that is in the bottom of my refrigerator drawer I bought for Thanksgiving? Is it Lemon Curd? Hmmmm…. Do tell….

  2. wendy large says:

    I am now 71 and been cooking for friends for years but this dish got rave reviews and now people all over east midlands have the recipe. Really delicious, tener and good cold too. I used grted lemon peel not the sugary lemon slices that taste awful

    • Alicia says:

      Wendy, I’m so glad to hear that you’re loving this recipe! I may fire it up again myself, as it’s still very much winter here despite what the calendar says. Thanks for sharing!

    • Nathan says:

      Preserved lemons are not candied lemons.

      And candied lemons are delicious.

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