Apricot Glazed Pork Tenderloin

I thoroughly enjoy waking up to a delightful smell coming from the kitchen.  This morning, I woke to the wonderful smell of this apricot glazed pork tenderloin.  Last night I put a medium red onion, baby carrots, the pork tenderloin (frozen), and the sauce into the crock-pot.  It cooked on "low" through the night.  This morning, everything was cooked and smelled great!  I turned the crock-pot on warm, so it was ready to go when we got back from worship.  The sauce for this includes: thyme, chicken stock, apricot preserves, and Dijon mustard.  The recipe can be found on Paula Deen's website.  The pork was super tender, and the baby carrots and onions absorbed a lot of the flavor from the sauce.  Delightful!  We also roasted some Yukon gold potatoes.

For dessert, we enjoyed a "Dinette Cake."  This comes from an old Betty Crocker cookbook.  It's kind of a different cake--not super sweet.  I baked it in a 8x8 pan, cut it in half, and stacked it.  We cheated and used Whipped Buttercream Frosting from a can (NOT my favorite).  It looked pretty sad, so I added some pink and iridescent sprinkles to the top.  I am by no means a cake decorator, though.  I'll leave that to the Queen of Cakes! :)