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Slow Cooker Apricot-Glazed Pork Roast
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- #20305
serves/makes:
ready in:
over 5 hrs
over 5 hrs
9 reviews
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.
added by
starcatcher
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
873 calories, 21 grams fat, 86 grams carbohydrates, 86 grams protein per serving.
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reviews & comments
February 20, 2015
Made this one cold nite for friends. It was so easy and came out perfect. I shredded the pork. Put on roll topped with homemade cole slaw..just yummy.
March 28, 2013
I used sugar free preserves and doubled the mustard for more kick. The pork was very tender.
September 13, 2011
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.
May 22, 2011
excellent recipe. tasty and beautiful to the eye. sooooo easy.
November 20, 2010
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.
April 6, 2008
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.
November 19, 2007
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.
November 18, 2007
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.
November 12, 2005
I love my crock pot for cooking pork roasts so I'm always looking for different recipes. This one is DELICOUS! The mustard and apricot make a lovely sauce.