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Apricot Glazed Pork Roast

Apricot Glazed Pork Roast

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Campbell's Kitchen

Pork roast slow-cooks to tenderness under a tangy glaze of apricot preserves, mustard, onion and Campbell's® Condensed Chicken Broth.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Mix broth, preserves, onion and mustard in 3 1/2-qt. slow cooker. Cut pork to fit. Add to cooker.
  2. Cover and cook on LOW 8 to 9 hr.* or until done.
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Reviews

shelden
89
11/19/2008

I made this recipe this week, with one change: the recipe I had called for only 1/4 cup of chicken broth. It was delicious, and the sauce wasn't too thin. The leftovers made great barbecue sandwiches, too. I appreciated how easy it was, and that it used ingredients I already had on hand.

Abby S
82
11/12/2009

We really liked this dish! I did a couple of changes though after reading others posts. I seasoned my pork with onion salt, pepper, salt, garlic powder and salt..then browned it on both sides with olive oil. I did 8 oz chicken broth in lieu of 10.5 of condensed chicken broth... and I sliced my oions instead of chopped. I also drizzled honey lightly over the pork roast.

sahm2nick
56
4/6/2011

This is a good idea, but for my family's tastes, it was a bit lacking. Most meat dishes with fruit-based sauces or glazes need a good bit of "savory" to offset the sweetness. On the second try of this recipe I tweaked it, and my family went CRAZY for it: 2.5 lb pork roast, 1/2 jar apricot preserves, 1 rounded TBL of dry onion soup mix, NO added liquid. Seasoned the roast with garlic, seasoned salt, black pepper, and quickly seared in a saute pan; deglazed the pan with a MINIMAL amount of water, added to sauce mixture. Place roast in crock, cover with sauce, cook on low for 4.5 hours. WOW!!! The liquid from the meat brings the sauce to almost the right consistency, but I did need to add about a TBL of corn starch and simmer on high for a few minutes to thicken. Served with home-made dinner rolls, mashed potatoes, steamed green beans. Like I said, as written, my family (all male, all carnivores) thought it was ho-hum, but with tweaking it was "Man, Mom! This is awesome!!"