Categories: dinner, nondairy, not tried

Ingredients

• 1 can 10 1/2 ounces Campbell's Condensed Chicken Broth
• 1 jar (18 ounces) apricot preserves
• 1 large onion, chopped
• 2 tablespoons Dijon mustard
• 1 (3 1/2 to 4 pound) boneless pork loin roast

Directions

1. Mix broth, preserves, onion, and mustard in the Crock-pot slow cooker.

2. Cut pork roast to fit and add to stoneware.

3. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours or until done.

4. Tip: For thicker sauce mix together 2 tablespoons cornstarch and 2 tablespoons water.

5. Remove pork from stoneware .

6. Stir cornstarch mixture into stoneware.

7. Cover and cook on HIGH for 10 minutes or until mixture boils and thickens.

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