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| 6 cup |
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cubed, peeled sweet potatoes (about 1.75 lbs) |
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| 1 cup |
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apricot preserves, divided (I used sugar-free; ) |
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| 1/2 tsp |
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salt, divided |
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| 2 |
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bay leaves |
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| 1 lb |
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boneless pork tenderloin or pork loin, trimmed |
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| Place sweet potatoes, 1/2 c preserves, and 1/4 tsp salt into a slow cooker. Toss well. Add bay leaves. Arrange tenderloins over sweet potatoes; sprinkle with 1/4 tsp salt. Spread 1/2 c preserves over tenderloins. Cover with lid; cook on high for 1 hour. Reduce to low and 7 hours or until pork and sweet potatoes are tender. Remove pork from slow cooker and slice. Discard bay leaves. Serve pork with sweet potatoes and sauce. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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