Apricot Glazed Pork Roast

Apricot Glazed Pork Roast

53 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    9 h
  • Ready In

    9 h 5 m
Recipe by  Campbell's Kitchen

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

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.

Share It

Reviews (53)

Rate This Recipe
shelden
89

shelden

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
80

Abby S

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
54

sahm2nick

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!!"

More Reviews

Similar Recipes

Campbell's(R) Slow Cooker Savory Pot Roast
(141)

Campbell's(R) Slow Cooker Savory Pot Roast

Creamy Ranch Pork Chops and Rice
(94)

Creamy Ranch Pork Chops and Rice

2-Step Garlic Pork Chops
(67)

2-Step Garlic Pork Chops

Weekday Pot Roast and Vegetables
(68)

Weekday Pot Roast and Vegetables

Campbell's(R) Slow-Cooked Pulled Pork Sandwiches
(73)

Campbell's(R) Slow-Cooked Pulled Pork Sandwiches

Baked Pork Chops and Gravy
(44)

Baked Pork Chops and Gravy

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Campbell's(R) Slow Cooker Savory Pot Roast

>

next recipe:

2-Step Garlic Pork Chops