1 (10.5 ounce) can Campbell's® Condensed Chicken Broth
1 (18 ounce) jar apricot preserves
1 large onion, chopped
2 tablespoons Dijon-style mustard
4 pounds boneless pork loin roast
Combine sauce in crockpot, place meat on top. Cook on low for 7-8 hours.
Ten minutes before serving, combine 2 TB corn starch with 2 TB cold water. Remove meat from slow cooker. Add corn starch mixture to remaining sauce. Cook on High for 10 minutes to thicken sauce. Serve over mashed potatoes.
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Okay, so tonight was the first time I'd made this, and we loved it! Allie was shoving pork into her mouth with both hands. The gravy is what made it all taste so good. I actually used boneless porkchops instead, but it turned out great! I forgot to take pictures, but I want to make this again soon, so I'll take pics then.
Sunday, February 28, 2010
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2 comments:
I'm going to have to try this one! It sounds SO good! Hope you don't mind, but I gave my Mom the link to your blog! :) We were talking about finding new recipes, especially crock pot cooking, and so I mentioned your blog to her and she asked me for the link. Thanks for doing this! What a super fun idea!
Silly to leave a 2nd comment, but I made this the other day and it was very, very, very good! I had a pork shoulder roast, which is cheaper than loin, but it's fattier. I trimmed as much of the excess fat off as I could and then seared the roast in a pan before putting it in the crockpot. Ben absolutely LOVED it. He said "Mom, you hit the jackpot with this one!" And he's a picky eater, doesn't really like to try new things. YAY!!! I shredded the leftover meat and mixed it with some of the gravy and we had it over rice. That was good too! Thanks again for taking the time to do this blog!
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