Saturday, January 5, 2013

Herbed Apricot Pork Loin Roast

Need a main dish for dinner tomorrow?
Here is a recipe for pork roast that tastes delicious.
The apricot jam that is used in this recipe brings a tasty sweet taste to the outside of the loin!

1 loin - 3 pound boneless pork top loin roast (double loin, tied)
Salt and ground black pepper
10 ounce jar apricot spreadable fruit
1/3 cup finely chopped onion
Tbsp. Dijon-style mustard
Tbsp. Vinegar 
tsp. finely shredded lemon peel
tsp. snipped fresh rosemary
tsp. snipped fresh sage
1/4 tsp. ground black pepper
Tbsp. water
tsp. cornstarch
Fresh apricots (optional)
Fresh 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.

Recipe adapted from Better Homes and Gardens