meal / dish
method
occasion
ingredient
cuisine
photo
recipEbox log in
log out
register (it's free!)
forgot password?
help/FAQcdkitchen > recipes > by ingredient > meat and poultry > pork > pork roast > apricot-glazed pork roast
BROWSE MOREpork roast
roasts
pork
pork chops
pork tenderloin
pork ribs
pork steak
pork or ham hocks
pork sausage
crock pot pork roast
RECIPE TOOLS:
print
shopping list
email
save
add photo
mastercook
add review
rate recipe
show nutrition
mobile
puzzleSHARE:
Apricot-Glazed Pork Roast
Ready in: Over 5 hrs 
Difficulty: 2/5
INGREDIENTS:
1 can (10.75 ounce size) condensed chicken broth, undiluted
1 jar (18 ounce size) apricot preserves
1 large onion, chopped
2 tablespoons Dijon mustard
4 pounds boneless pork loin roast
DIRECTIONS:
In a slow cooker, mix broth, preserves, onion and mustard. Add pork and turn to coat. Cover and cook on low for 8-9 hours or until done.
For thicker sauce: After cooking pork, remove from cooker. Mix 2 tablespoons cornstarch and 2 tablespoons water. Stir cornstarch mixture into cooker. Cover and cook on high for 10 minutes or until mixture boils and thickens.
NUTRITION:
873 calories, 21 grams fat, 86 grams carbohydrates, 86 grams protein per serving. This recipe is low in fat.
This Apricot-Glazed Pork Roast recipe from CDKitchen serves/makes 4
Recipe ID: 20305
SUBMITTED BY:
REVIEWS:
6 Reviews
Guest: mom3boyz 2011-09-13
I thought this was very good. Very easy to make. Very tender. I only used about half a jar of preserves and I didn't use the mustard, but some garlic powder instead. This is my new favorite pork roast recipe.
Guest: Skookum 2010-11-20
Pared this back to accomodate a 1.2-lb pork tenderloin I had on hand. Used half a jar of Smucker's Sugar-Free Apricot Preserves (i.e., no extra sugar added). The natural sugars in the apricots rendered the gravy just sweet enough. Simple and tasty.
Guest: Anonymous 2007-11-19
This is a wonderful recipe !! It's easy to prepare, and the pork is very juicey and moist when readt to eat. I will definitely use this recipe again. Today, 11/19/2007 was the first time I have tried it.
Guest: Anonymous 2007-11-18
Excellent flavor, but too sweet. The recipe calls for 18 oz apricot preserves. I used a full 10-oz jar of Smuckers Simply Fruit Apricot spread and it was much too much. I would do this recipe again with about 4-5 oz preserves and would add a cup or so of dried apricot pieces instead. I placed sliced yams at the bottom of the crockpot, put the pork on top, and separated the onions into rings instead of chopping. I made a great gravy with the liquid after, and except for the sweetness, it is fabulous. Will definitely do it again.
spaceystacey 2008-04-06
I made this recipe - it came out a little bland for some reason. I did use a pork shoulder with a bone in it though instead so that may have changed the flavor. We ended up taking the roast and shredding the meat rather than slicing it like a roast. It was tasty but not quite what we expected.
Guest: mom3boyz 2011-09-13
I thought this was very good. Very easy to make. Very tender. I only used about half a jar of preserves and I didn't use the mustard, but some garlic powder instead. This is my new favorite pork roast recipe.
Guest: Skookum 2010-11-20
Pared this back to accomodate a 1.2-lb pork tenderloin I had on hand. Used half a jar of Smucker's Sugar-Free Apricot Preserves (i.e., no extra sugar added). The natural sugars in the apricots rendered the gravy just sweet enough. Simple and tasty.
Guest: Anonymous 2007-11-19
This is a wonderful recipe !! It's easy to prepare, and the pork is very juicey and moist when readt to eat. I will definitely use this recipe again. Today, 11/19/2007 was the first time I have tried it.
Guest: Anonymous 2007-11-18
Excellent flavor, but too sweet. The recipe calls for 18 oz apricot preserves. I used a full 10-oz jar of Smuckers Simply Fruit Apricot spread and it was much too much. I would do this recipe again with about 4-5 oz preserves and would add a cup or so of dried apricot pieces instead. I placed sliced yams at the bottom of the crockpot, put the pork on top, and separated the onions into rings instead of chopping. I made a great gravy with the liquid after, and except for the sweetness, it is fabulous. Will definitely do it again.
spaceystacey 2008-04-06
I made this recipe - it came out a little bland for some reason. I did use a pork shoulder with a bone in it though instead so that may have changed the flavor. We ended up taking the roast and shredding the meat rather than slicing it like a roast. It was tasty but not quite what we expected.
Advertisement
