Apricot Pork Roast
by rotts4me
Serve this delightful pork roast with rice or mashed potatoes and veggies. We like leftovers with gravy, served on buns the next night. —Patricia Defosse, Wilmington, Delaware
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INGREDIENTS
- 1 boneless pork loin roast
- 12 ounces apricot preserves
- 1 cup vegetable broth
- 2 tablespoons cornstarch
- 1/4 cup cold water
INSTRUCTIONS
Place roast in a 3-qt. slow cooker. In a small bowl, combine preserves and broth; pour over roast. Cover and cook on low for 6-8 hours or until tender. Remove meat to a serving platter; keep warm. (Six was enough for my 3 lb. roast to come to 165º)
Jodi refrigerated it overnight so the fat was so easy to get off the top.
Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (107g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 144 | ||
| Calories from Fat: 1 (1%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 114.8mg | 4 % | |
| Potassium 43.7mg | 1 % | |
| Total Carbohydrate 38.2g | 11 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 38.1g | ||
| Protein 0.4g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 144
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