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- 1 3 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)
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.
- Servings Per Recipe 8,
- cal. (kcal) 314,
- Fat, total (g) 7,
- chol. (mg) 107,
- sat. fat (g) 2,
- carb. (g) 21,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- sugar (g) 15,
- pro. (g) 38,
- vit. 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 (mg) 10,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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