It goes without saying that eating is my favorite part about cooking, however, feeding other people is a close second. This didn’t come naturally or at first, trust me; I am the queen of awkward and self-doubt. Nonetheless, I like to look back on those moments not as failures, but as “experiments”, very, very inedible experiments. Since I’m still learning my way in the kitchen I wanted to share one of my most favorite go-to “fancy” meals.

It’s a little ridiculous just how easy this one is, I honestly burn every bag of popcorn that goes into the microwave (just ask my roommate, she’ll vouch for that one) and this recipe still turns out perfect-o every single time. And as if I weren’t telling you enough good things, there is a quick version to this recipe, yayyy!

tenderloin collage

Ingredients & Things You Will Need:

Pork Tenderloin– Size is dependent on how many you’re serving, but if you want to keep all the leftovers for yourself, I wouldn’t judge.

Herbs from Provence This lovely little jar of goodness will quickly become your new favorite to sprinkle on top or season anything. It’s amazing really, the little bits of lavender add such a lovely little floral aroma, and I even just open the jar to take a whiff from time to time. Weird, but whatevs.

Crock Pot– If you don’t have one, then go make the best purchase of your life and thank me later.

Olive Oil

Fruit Preserves I enjoy apricot with this recipe, but any will do!

Red Red Wine Stay close to meeee. You know it has to be good if the recipe calls for wine.

Garlic Minced, chopped, pressed or however you like it. Doesn’t have to be anything too fancy.


For the Pork-   Fill Crockpot with enough olive oil, or any oil or your liking, to cover the bottom of the pot. Add in pork tenderloin and sprinkle generously with Herbs from Provence. Cook on low for about an hour and then flip pork and sprinkle with herbs again for another hour of cooking. Most of the time, I just through the pork in the pot in the morning or afternoon and it’s ready by dinner time. [Remember, this isn’t a high-maintenance meal!] Let the pork rest for 5-10 minutes after you remove it from the pot before slicing.

 Red Wine Apricot Sauce-    In a sauce pan, sauté garlic in olive oil for about a minutes. Add about a half cup of red wine and allow it to simmer and reduce, don’t forget to pour yourself a glass! Then, add a quarter cup of Apricot preserves and stir until the sauce looks glossy and the preserves have melted. You can add some of the herbs used for seasoning or any drippings from the Crockpot for extra flavor.

This meal pairs perfectly with many sides; my favorite is sweet potatoes and broccoli. However, I did fancy it up and had the pork on top of Parmesan risotto with asparagus. You can make this as gourmet or as casual as you want!

If you don’t have time to cook the pork in the Crockpot, it only takes about 45 min in the oven!

Drizzle the sauce over the pork once it is sliced, pour a fresh glass of wine and enjoy the yummyness!

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