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