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Monday, October 4, 2010

Apricot Glazed Pork Roast by Mel

1 can chicken broth
1 jar Apricot preserves
1 large onion, chopped
2 tsp. Dijon mustard
4 lb. boneless pork loin roast (I like to slice it first)

Mix broth, preserves, onion, and mustard in 31/2 quart crock pot. Add pork. Cook on low for 8-9 hours.

Mix 2 Tbsp. water and 2 Tbsp. cornstarch until smooth. Remove pork from cooker. Stir cornstarch mixture into broth. Cover and cook on high for 10 minutes, or until boils and thickens.

Freezer Instructions:
Defrost completely. Reheat and serve.

A 4 pound roast will serve 12-14 people. I used 2 pounds per family.


  1. Yum, we really enjoyed this. Liked that it was completely cooked and we just had to heat it up. Always good for a busy night.

  2. Yummy! Thanks for a great meal.