Apricot Pork Roast
Serve this delightful pork roast with rice or mashed potatoes and veggies. We like leftovers with gravy, served on buns the next night. —Patricia Defosse, Wilmington, Delaware
Ingredients
- 1 boneless pork loin roast (2 to 3 pounds)
- 1 jar (12 ounces) apricot preserves
- 1 cup vegetable broth
- 2 tablespoons cornstarch
- 1/4 cup cold water
Directions
-
1Place roast in a 3-qt. slow cooker. In a small bowl, combine preserves and broth; pour over roast. Cover and cook on low for 6-8 hours or until tender. Remove meat to a serving platter; keep warm.
-
2Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
