Apricot Glazed Pork Roast - CP
from: Campbell’s Kitchen
1 can Campbell’s Condensed Chicken Broth
1 jar (18 oz.) Smucker’s Apricot Preserves
1 large onion, chopped
2 tbsp. Dijon mustard
4 lb. boneless pork loin roast
MIX broth, preserves, onion and mustard in slow cooker. Add pork and turn to coat.
COVER and cook on LOW 8 to 9 hr. or until done.
For thicker sauce: After cooking pork, remove from cooker. Mix 2 tbsp. cornstarch and 2 tbsp. water. Stir into cooker. Cover and cook on HIGH 10 min. or until mixture boils and thickens.