Sunday, January 24, 2010

Pork Loin Roast with Apricot Glaze

Last time Chris went to pick up pork from our awesome local farm, The Blue Jingler Farm, he asked if they ever had tenderloins or roasts, as we usually just got the standard pork chops, sausage, and ground pork.  He bought a bone-in loin roast of approximately 3lbs.  Jack asked for Chris' email address and said he would send us a recipe that they often use and really enjoy.  It was a crockpot recipe and we set this up for a great Sunday night dinner.

We loved this - we couldn't stop saying how good it was!  The sweetness of the apricot combined with the mustard was wonderful.  The pork was delicious and just falling off the bone.
Thanks Jack & Cheryl for this great recipe!!

3-5 lb. boneless pork shoulder roast or pork loin (We used the pork loin)
16 oz of Apricot Jam 15.75 oz.
¼ - 1 cup of chicken broth, depending on the size of the roast.  (We used a cup.)
2-3 tablespoons of Dijon-style mustard (We used 3 tbsp - Chris loves mustard!)
1 large onion, chopped

Trim the fat from the roast. (Chris prepared this and did not trim the fat!!  We just separated it once cooked.)
If necessary, cut roast to fit into a 3 ½ to 6-quart slow cooker. Place meat in cooker.
Combine preserves, broth, mustard, and onion; pour over meat.
As you can see, we used the big crockpot; I would use the smaller one next time so the meat is more engulfed in the sauce; but this came out great regardless!

Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6.  This time we cooked it for 6 hours on high.

Transfer the meat to a serving platter and cut. Skim fat from the sauce, if need be.
Spoon some of the sauce over the meat.

We served with brown rice as recommended and broccoli.  We will most definitely be making this again; so so good!

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