Pork Tenderloin With Figs, Apricots, And Shitake Mushrooms - Crock-Pot Smart-Set Owner's Manual

Pork Tenderloin with Figs, Apricots,
and Shitake Mushrooms
3 pounds pork tenderloin, rinsed, dried, and trimmed of excess fat or
silver skin
2 tablespoons olive oil
3 large Vidalia onions, sliced into
2 cups sliced shitake mushrooms (4 or 5 stemmed mushrooms)
20 dried figs
1 cup dried apricots, chopped
3 tablespoons balsamic vinegar
cup chicken stock
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2
2 tablespoons chopped fresh sage
Salt and freshly ground pepper
1. Heat olive oil in sauté pan. Season pork tenderloin with salt and pepper,
sear all sides in sauté pan, and remove from heat.
2. Layer onions in bottom of stoneware, place tenderloin on top, and add
mushrooms, figs, and apricots.
3. In a separate bowl, combine balsamic, stock, and sage; pour over other
ingredients.
4. Cover; cook on LOW for 6-8 hours or on HIGH for 3-5 hours, tossing
ingredients several times to ensure even cooking, until meat is tender and
onions have softened
5. Remove tenderloin, let rest for 5 minutes. Adjust seasoning to taste and cut
into -inch slices. To serve top pork with the figs, apricots and mushrooms
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and broth.
Serves 4-6
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
-inch slices
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4
E48
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.