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Ingredients
- 475 ml low-salt chicken broth
- 1 cup (320 g) apricot preserves
- 1 cup (160 g) chopped onion
- 2 tbsps (22 g) Dijon mustard
- 4 pounds (1.8 kg) boneless pork loin roast
Method
- Mix broth, preserves, onion, and mustard in slow cooker
- Cut pork to fit
- Add to cooker
- Cover and cook on low for 8 to 9 hours or high for 4 to 5 hours until done
- Yield: 12 servings
- Per serving: 170 g water; 313 calories (30% from fat, 44% from protein, 26% from carb)
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