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Pork Roast with Plum Sauce

This juicy roast lends itself to variation, as apricot preserves would also work well. The flavors blend together perfectly to create a subtle hint of Asian flair. — Jeannie Klugh, Lancaster, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 5 hours + standing
  • Makes
    10 servings

Ingredients

  • 1 boneless whole pork loin roast (4 pounds)
  • 2 tablespoons canola oil
  • 1 cup sherry
  • 2 tablespoons dried thyme
  • 2 tablespoons soy sauce
  • 4 garlic cloves, minced
  • 1 tablespoon ground mustard
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup plum jam
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Directions

  • Cut roast in half. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 4-qt. slow cooker.
  • In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low for 5-6 hours or until a meat is tender. Remove meat to a serving platter; keep warm. Let stand for 10-15 minutes before slicing.
  • Skim fat from cooking juices; transfer to a small saucepan. Add jam. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with gravy.

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