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© Meredith Corporation. All rights reserved. Used with permission.
Season pork with 1/4 teaspoon each salt and pepper. In a medium bowl, combine spreadable fruit, onion, mustard, brandy (if using), lemon zest, rosemary, sage, thyme and the remaining 1/4 teaspoon pepper.
Place roast in a 4- to 5-quart slow cooker. Pour fruit mixture over roast.
Cover; cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours.
Remove roast from cooker. Cover loosely with foil and let stand for 15 minutes before carving. Meanwhile, combine water and cornstarch in a medium saucepan; carefully stir in liquid from slow cooker. Cook and stir sauce until thickened and bubbly; cook and stir 2 minutes more. Serve sauce with pork and apricots. If desired, garnish with fresh herbs.