- 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
- 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.
Reviews forApricot Pork Roast
"This was very bland! I even added some cloves, but it didn't help much. The meat was tender."
"it was dry, bland and the apricot gravy was horrible. I wouldn't even let me dog eat it. Wow!"
"I thought the flavor was a little weak, I added a few whole cloves to give it a bit more zip, I think the broth added too much liquid and diluted the apricot taste."
"Why didn't mine turn out good? My roast was way overdone and I only cooked it for 5 hours on low. I'm going to shred the rest and heat it with bbq sauce. At least it won't go to waste."
"My husband loved this. Served with mashed potatoes and garlic peas. He couldn't stop eating it."
"Ooops. I forgot the 2 Tbls. of ketchup!"
"We loved this and I usually don't change recipes but this one reminded me of another one so I added some things. Half an envelope of onion soup mix, 2 tbls of brown sugar and 2 small apples sliced. I also used thick boneless chops instead of the roast. I did drain out the apples but leaving them in to make the sauce would also be good. I served them with white rice. Very yummy."
"This is one of the best crockpot recipes I've gotten in a long time. Absolutely delicious. Served over mashed potatoes and the gravy is just yummy!"