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Apricot Pork Roast

 Apricot Pork Roast
Serve this delightful pork roast with rice or mashed potatoes and veggies. We like leftovers with gravy, served on buns the next night. —Patricia Defosse, Wilmington, Delaware
6 ServingsPrep: 15 min. Cook: 6 hours

Ingredients

  • 1 boneless pork loin roast (2 to 3 pounds)
  • 1 jar (12 ounces) apricot preserves
  • 1 cup vegetable broth
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Directions

  • Place roast in a 3-qt. slow cooker. In a small bowl, combine
  • preserves and broth; pour over roast. Cover and cook on low for 6-8
  • hours or until tender. Remove meat to a serving platter; keep warm.
  • Skim fat from cooking juices; transfer to a small saucepan. Bring
  • liquid to a boil. Combine cornstarch and water until smooth.
  • Gradually stir into pan. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Serve with pork. Yield: 6 servings.
Nutritional Facts: 4 ounces cooked pork with 1/3 cup gravy equals 337 calories, 7 g fat (3 g saturated fat), 75 mg cholesterol, 223 mg sodium, 39 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.