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Herbed Apricot Pork Loin Roast
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Herbed Apricot Pork Loin Roast
Makes: 8 servings
Prep: 20 mins Stand: 15 mins Slow Cook: 6 hrs to 7 hrs(low) or 3 to 3 1/2 hours (high)
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  • user reviews (3)
Herbed Apricot Pork Loin Roast
Ingredients
  • 1
    pound boneless pork top loin roast (double loin, tied)
  • Salt and ground black pepper
  • 1
    10 ounce jar apricot spreadable fruit
  • 1/3
    cup finely chopped onion
  • 2
    tablespoons Dijon-style mustard
  • 1
    tablespoon brandy
  • 1
    teaspoon finely shredded lemon peel
  • 1
    teaspoon snipped fresh rosemary
  • 1
    teaspoon snipped fresh sage
  • 1
    teaspoon snipped fresh thyme
  • 1/4
    teaspoon ground black pepper
  • 2
    tablespoons water
  • 4
    teaspoons cornstarch
  • Fresh apricots (optional)
  • Fresh thyme, sage, and/or rosemary (optional)
Directions

1. Season pork roast well with salt and pepper. In a medium bowl, combine spreadable fruit, onion, mustard, brandy, lemon peel, rosemary, sage, thyme, and pepper.

2. Place roast in a 4- to 5-quart slow cooker. Pour fruit mixture over roast.

3. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

4. Remove roast from cooker. Cover loosely with foil and let stand for 15 minutes before carving. Meanwhile, in a medium saucepan, combine the water and cornstarch; carefully stir in liquid from slow cooker. Cook and stir sauce until thickened and bubbly; cook and stir 2 minutes more. Serve sauce with pork. If desired, garnish with fresh apricots and herbs.

Nutrition Facts (Herbed Apricot Pork Loin Roast)
  • Servings Per Recipe 8,
  • Calories 314,
  • Protein (gm) 38,
  • Carbohydrate (gm) 21,
  • Fat, total (gm) 7,
  • Cholesterol (mg) 107,
  • Saturated fat (gm) 2,
  • Monosaturated fat (gm) 3,
  • Polyunsaturated fat (gm) 1,
  • Sugar, total (gm) 15,
  • Vitamin C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Cobalamin (Vit. B12) (µg) 1,
  • Sodium (mg) 247,
  • Potassium (mg) 650,
  • Calcium (DV %) 10,
  • Iron (DV %) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (3)
4244601318
hazeleyes022 wrote:

I always check my pork roast 30 - 45 min before scheduled cooking time. Pork should be a very slight pink through the center. Remove it from oven or crock and tent with foil to keep warm. Meat has a residual heat that continues to cook while it's resting. This works with beef also, but NEVER POULTRY

1/24/2012 02:42:08 PM Report Abuse
shopsheffield wrote:

Serves 8? That would be 2 ounces of meat per person. Might be enough for one of Santa's elves but my guys wouldn't be happy.

12/4/2011 01:05:04 PM Report Abuse
annyoakly56 wrote:

This was an excellent dish. Extremely easy. However it can be dry if you don't keep an eye on it. But it is Yummy!

4/26/2011 10:43:15 AM Report Abuse
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