Apricot Pork Roast Recipe
- 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
- 1. 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.
- 2. 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.
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.