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Herbed Apricot Pork Loin Roast

Herbed Apricot Pork Loin Roast

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Rated: 0
  • Makes: 8 servings
  • Prep 20 mins
  • Cook 6 hrs to 7 hrs (low) or 3 to 3-1/2 hours (high)
  • Stand 15 mins
  • Carb Grams Per Serving: 24

Ingredients

  • 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)

Directions

  1. 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.
  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 and apricots. If desired, garnish with fresh herbs.

Tip

  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

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