Apr 4 # 1 of 3
Ingredients:
3 pound boneless pork top loin roast
Salt and ground black pepper
1 (10 oz) jar apricot spreadable fruit
1/3 C finely chopped onion
2 Tbls. Dijon-style mustard
1 Tbls. brandy
1 tsp. finely shredded lemon peel
1 tsp. snipped fresh rosemary
1 tsp. snipped fresh sage
1 tsp. snipped fresh thyme
1/4 tsp. ground black pepper
2 Tbls. water
4 tsp. cornstarch
Fresh apricots (optional)
Fresh thyme, sage, and/or rosemary (optional)
Directions:
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.
Place roast in a 4 to 5-quart slow cooker. Pour fruit mixture over roast
Cover, cook on low heat for 6 to 7 hours or on high 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. If desired, garnish with fresh apricots and herbs.
Apr 5 # 2 of 3
Recipe looks really good, I like it. Thanks. I bet I could use some of my orange jam in that recipe to. CF:)
Apr 5 # 3 of 3
Great idea, CF - anything citrus-ie is excellent with pork, isn't it? Just really perks up the flavour - Katie