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Apricot Pork Roast with Vegetables

After Sunday evening service, I like to serve a pork roast that slow-cooks with flavorful jam and veggies. The amazing aroma draws everyone to the table. —Lisa James, Vancouver, Washington
  • Total Time
    Prep: 20 min. Cook: 3-1/2 hours + standing
  • Makes
    10 servings

Ingredients

  • 1-1/2 pounds potatoes (about 3 medium), peeled and cut into wedges
  • 3 tablespoons water
  • 7 medium carrots, sliced
  • 1 large onion, quartered
  • 1 can (14-1/2 ounces) beef broth
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 1 boneless pork loin roast (3 to 4 pounds)
  • 1 jar (12 ounces) apricot preserves, divided

Directions

  • In a large microwave-safe bowl, combine potatoes and 3 tablespoons water. Microwave, covered, on high for 10-12 minutes or until just tender. Drain and transfer to a 6-qt. slow cooker. Add carrots, onion and beef broth. In a small bowl, mix salt, garlic, thyme, sage and pepper; sprinkle half over vegetables.
  • Rub remaining seasoning mixture over roast; place meat over vegetables. Spread half of the preserves over roast. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat is tender (a thermometer inserted in pork should read at least 145°).
  • Remove roast from slow cooker; tent with foil. Let stand 15 minutes. Serve with vegetables and remaining preserves.
Nutrition Facts
4 ounces cooked pork with 3/4 cup vegetables: 319 calories, 7g fat (2g saturated fat), 68mg cholesterol, 505mg sodium, 37g carbohydrate (18g sugars, 2g fiber), 28g protein.

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