Ingredients
1 boneless pork loin roast (2 to 3 pounds)1 jar (12 ounces) apricot preserves1 cup vegetable broth2 tablespoons cornstarch1/4 cup cold water
Preparation
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.
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.
