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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
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    6 servings


  • 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.
Nutrition Facts
4 ounce-weight: 337 calories, 7g fat (3g saturated fat), 75mg cholesterol, 223mg sodium, 39g carbohydrate (21g sugars, 0 fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2 starch.

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Average Rating:
  • luigimon
    Sep 2, 2013

    No comment left

  • TeresaWitt
    Feb 3, 2013

    This was very bland! I even added some cloves, but it didn't help much. The meat was tender.

  • Marcia1234
    Dec 2, 2012

    No comment left

  • Tomsfancy
    May 17, 2012

    it was dry, bland and the apricot gravy was horrible. I wouldn't even let me dog eat it. Wow!

  • nikki31675
    Apr 5, 2012

    so yummy

  • aslan50mac
    May 17, 2011

    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.

  • micheleclow
    Oct 27, 2010

    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.

  • micheleclow
    Oct 27, 2010

    No comment left

  • smokey420
    Oct 24, 2010

    No comment left

  • mielsu
    Oct 19, 2010

    My husband loved this. Served with mashed potatoes and garlic peas. He couldn't stop eating it.