Herbed Apricot Pork Loin Roast ( slow cooker) 1 3 - pound boneless pork top loin roast (double loin, tied) 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 10 - ounce jar apricot spreadable fruit 1/3 cup finely chopped onion 2 tablespoons Dijon-style mustard 1 tablespoon brandy (optional) 1 teaspoon finely shredded lemon peel 1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed 1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed 1 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed 1/4 teaspoon ground black pepper 2 tablespoons water 4 teaspoons cornstarch 4 fresh apricots, pitted and quartered Fresh thyme, sage, and/or rosemary (optional) Season pork roast with 1/4 teaspoon salt and pepper. In a medium bowl, combine spreadable fruit, onion, mustard, brandy (if using), lemon peel, rosemary, sage, thyme, and 1/4 teaspoon pepper. Place roast in a 4- to 5-quart slow cooker. Pour fruit mixture over roast. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. 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 and apricots. If desired, garnish with fresh herbs. Nutrition Facts Per Serving: Servings Per Recipe: 8 PER SERVING: 322 cal., 7 g total fat (2 g sat. fat), 107 mg chol., 247 mg sodium, 24 g carb. (1 g fiber, 18 g sugars), 38 g pro. Diabetic Exchanges Other Carb (d.e): 1.5; Lean Meat (d.e): 5
Posted on: Tue, 09 Sep 2014 10:55:51 +0000
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