2 1/2 lb. pork tenderloin
1 1/2 cups apricot preserves
1 (15 oz.) can apricots (drained)
3 tbsp. white wine vinegar
2 tbsp. Dijon mustard
2 tbsp. lemon juice
1/2 tbsp. olive oil
1/4 tsp. cinnamon
1/4 tsp. pepper
1/8 tsp. sea salt

Place pork tenderloin in Crock-Pot. Mix remaining ingredients and pour over roast.

Cook on LOW for 4 1/2 to 5 hours.

Serve over risotto rice.

Submitted by: Eileen Merz