Apricot Glazed Pork Roast

Apricot Glazed Pork Roast

  • 1 star
  • 2 stars
  • 3 stars
  • 4 stars
  • 5 stars
Rate this Recipe


Zesty Slow Cooker Pot Roast and Taste of Fall Apple Topping

Zesty Slow Cooker Pot Roast Everyone loves a delicious, tender, one-pot roast dinner to fill your tummy! This zesty roast is loaded with all your favorite...

Chicken and Dumplings #2

Chicken and Dumplings #2 – A delicious recipe for the slow cooker

Easter Recipes 2015

Holidays tend to come with a nearly impossible list of things to get ready. Let slow cooking give you a fresh start in the kitchen this spring! Get your crocks...

Prep Time 20 mins
Cook Time 08
Temp Low

Easy Apricot Glazed Pork Roast


  • 1 Can Chicken broth
  • 1 (18 oz) Jar Apricot preserves
  • 1 Large chopped onion
  • 2 Tablespoons Dijon mustard
  • 4 Pounds Boneless pork loin roast


  1. Step One

    Mix broth, preserves, onion and mustard in a slow cooker.

  2. Step Two

    Add pork and turn to coat. Cover and cook on LOW for 8-9 hrs.

  3. Step Three

    For a thicker sauce, after cooking the pork roast, remove from the cooker.

  4. Step Four

    Mix in 2 Tbls of cornstartch and 2 Tbls of water. Stir into slow cooker.

  5. Step Five

    Cook this on HIGH for 10 minutes or until the mixture boils and sauce thickens.

  6. Step Six

    Serve with mashed potatoes

Crockin' Reviews Add Review
  1. Your review has been submitted and should appear on the site shortly.

    My Little Prince Charming free downloads

    THROUGH THE EYE OF A NEEDLE code set in stone] is the first in the series of SEVEN EYES UPON THE STONE. In this novel of possibilities,the notion of a suburb under the sea or a live-in pyramid in space might seem somewhat far-fetched, but developments…

  2. Aimee A.

    Wow!!! Followed recipe exactly and it was delish!! It cooked in 4-5hrs on low though (my crock cooks hot). I will probably double the onions though ’cause they tasted like candy simmering in those preserves… Mmmm! Served w/garlic mashed potatoes & broccoli.

    • 1 star
    • 2 stars
    • 3 stars
    • 4 stars
    • 5 stars
  3. Crockin Girls

    Crockin Girls

    Thanks for the catch, Pat!

  4. Pat W.

    Looks to me like the “R” should be added to the word both.


    Before adding the meat, rub it with herb de provance. Serve with a bed of roasted root veggies (I use parsnips, carrots, sweet potato, and rutabega. Chop into small chunks, rub with olive oil salt and pepper, and roast on 350 for 40 mins.) Yum! Hubby’s fave.

  6. ann g.

    I’m making this “right” now!! Smells delish!! One question…I am “assuming” that I was to mix the “broth” with the preserves, onion and mustard…thinking that was a typo…otherwise…didn’t know what to do with it! haha! :) Can’t wait for dinner!

Leave a Review

You must be logged in to post a comment.