Herbed Apricot Pork Loin Roast

By nancyjcanzi

Ingredients

• 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)

Preparation

Step 1

Directions

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.