Herbed Apricot Pork Loin Roast

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1 3 lb pork top loin roast (double loin, tied)
1 10 oz jar apricot jelly or jam
1/2 cup finely chopped onion
2 tbs honey dijon mustard
1 tbs brandy, optional
1 tsp finely shredded lemon peel
1 tsp rosemary fresh if you have it
1 tsp sage, fresh if you have
1 tsp thyme, fresh if you have
1/4 tsp ground black pepper
4 tsp cornstarch
2 tbs fresh apricots, halved and pitted (optional)
Fresh thyme, sage, and or rosemary for garnish (optional)
1. Sprinkle meat with salt and pepper. In a medium bowl combine jelly, onion, mustard, brandy, lemon peel, rosemary, sage, thyme, and 1/4 tsp pepper.
2. Place meat in a 4-5 quart crockpot. Pour fruit/herb mixture over roast
3. Cover and cook on low for 6-7 hours or on high for 3-3 1/2 hours.
4. Transfer meat to a serving platter. Cover loosely with foil and let stand for 15 minutes before carving.
5. For sauce, pour cooking liquid into a medium saucepan. Skim off fat, in a small bowl combine cornstarch and the water, Stir into liquid in saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce with meat. If desired, garnish with fresh apricots and herbs.

giannina burt

Member since Mar 2011

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