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Category: Crockpot Roasts
Prep Time: Cook Time: Total Time:
1 3-pound boneless pork top loin roast (double loin, tied)
Salt and ground black pepper
1 10-ounce jar apricot spreadable fruit
1/3 cup finely chopped onion
2 tablespoons Dijon-style mustard
1 tablespoon brandy
1 teaspoon finely shredded lemon peel
1 teaspoon snipped fresh rosemary
1 teaspoon snipped fresh sage
1 teaspoon snipped fresh thyme
1/4 teaspoon ground black pepper
2 tablespoons water
4 teaspoons cornstarch
Fresh apricots (optional)
Fresh thyme, sage, and/or rosemary (optional)
Directions
1. Season pork roast well with salt and pepper. In a medium bowl, combine spreadable fruit, onion, mustard, brandy, lemon peel, rosemary, sage, thyme, and pepper.
2. Place roast in a 4- to 5-quart slow cooker. Pour fruit mixture over roast.
3. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
4. Remove roast from cooker. Cover loosely with foil and let stand for 15 minutes before carving. Meanwhile, in a medium saucepan, combine the water and cornstarch; carefully stir in liquid from slow cooker. Cook and stir sauce until thickened and bubbly; cook and stir 2 minutes more. Serve sauce with pork. If desired, garnish with fresh apricots and herbs.
Makes 8 servings
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Herbed Apricot Pork Loin Roast
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Category: Crockpot Roasts
Prep Time: Cook Time: Total Time:
1 3-pound boneless pork top loin roast (double loin, tied)
Salt and ground black pepper
1 10-ounce jar apricot spreadable fruit
1/3 cup finely chopped onion
2 tablespoons Dijon-style mustard
1 tablespoon brandy
1 teaspoon finely shredded lemon peel
1 teaspoon snipped fresh rosemary
1 teaspoon snipped fresh sage
1 teaspoon snipped fresh thyme
1/4 teaspoon ground black pepper
2 tablespoons water
4 teaspoons cornstarch
Fresh apricots (optional)
Fresh thyme, sage, and/or rosemary (optional)
Directions
1. Season pork roast well with salt and pepper. In a medium bowl, combine spreadable fruit, onion, mustard, brandy, lemon peel, rosemary, sage, thyme, and pepper.
2. Place roast in a 4- to 5-quart slow cooker. Pour fruit mixture over roast.
3. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
4. Remove roast from cooker. Cover loosely with foil and let stand for 15 minutes before carving. Meanwhile, in a medium saucepan, combine the water and cornstarch; carefully stir in liquid from slow cooker. Cook and stir sauce until thickened and bubbly; cook and stir 2 minutes more. Serve sauce with pork. If desired, garnish with fresh apricots and herbs.
Makes 8 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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