I don't know about you, but sometimes we find ourselves stuck in a rut eating the same things, so this was a nice change of pace!
1 can (10.5 oz) Campbell's Condensed chicken broth
1 cup (1 18 oz. jar) apricot preserves
1 large onion, chopped (about 1 cup)
2 Tbsp. Dijon style mustard
4 pounds boneless pork loin roast
Stir the broth, preserves,onion and mustard in a slow cooker. Add the pork to the cooker, trimming the fat, if needed. Turn to coat.
Cover and cook on LOW for 8-9 hours or until the pork is fork-tender. This recipe may also be cooked on HIGH for 4-5 hours. For thicker sauce, mix 2 Tbsp. cornstarch with 2 Tbsp. water in a small bowl until smooth. Remove the pork from the cooker. Stir the cornstarch mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.
*I used only one pork tenderloin in this recipe (1.5 lbs.) but used the same amount of ingredients so that I would have a lot of glaze. Also, I used a combination of apricot preserves and orange marmalade. I cooked it on low for 3 hours.
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