- 1 10.5-ounce can condensed chicken broth
- 1 18-ounce jar apricot preserves
- 1 large onion, chopped
- 2 tbsp Dijon mustard
- 1 boneless pork loin roast (3-4 lbs)
Mix broth, preserves, onion, and mustard in a slow cooker. Add pork and turn to coat. Cover and cook on low for 8-9 hours or until done.
For thicker sauce: After cooking pork, remove from slow cooker. Mix 2 tablespoons cornstarch and 2 tablespoons water. Stir into slow cooker. Cover and cook on high 10 minutes or until mixture boils and thickens.
6-8 servings