Apricot-Cherry Pork Loin

I'm not usually a fan of meat cooked in crock pots but this turned out wonderfully. I definitely plan to make this again in the future. Best part? I didn't have to buy any ingredients since I had everything on hand whether as a staple or left over ingredients from previous recipes. This was a great way to use up items (the two preserves, mustard, and pork loin) that was taking up space in my fridge and freezer.

1 whole pork loin (approx. 2 pounds)

1/2 cup apricot preserves

1/2 cup cherry preserves

3 Tbsp Dijon mustard

3 Tbsp honey

3 Tbsp lemon juice

1 Tbsp cornstarch

1/4 cup cold water

vegetable oil

 

Heat vegetable oil in a skillet over medium-high heat. Brown all sides of the pork loin and place in the slow cooker.

In a bowl, mix apricot preserves, cherry preserves, mustard, honey, and lemon juice. Pour over the pork loin. Place cover on slow cooker. Cook on low for 4-5 hours.

Remove roast and keep warm. Strain cooking juices into a measuring cup. If it totals less than 2 cups, add warm water to complete the difference. Pour into a saucepan and heat. In a cup, blend the cornstarch and cold water. Slowly pour into the saucepan, stirring the juices constantly until the cornstarch is well integrated. Bring to a boil, stirring regularly, and cook for 2 minutes (or until sauce is thickened). Skim and discard any white foam that forms. Remove sauce from heat. Serve sauce with the pork loin (sliced).

Crossposted to frugalceliac and My Thrifty Family.