1 pork loin roast, boneless, about 3 pounds
1 can (10 1/2 ounces) condensed chicken broth
1 bunch green onions, with green, sliced in 1-inch lengths
3 tablespoons wine vinegar
1 teaspoon dried rosemary
1/4 teaspoon seasoned pepper (or use regular ground black pepper)
1 cup cherry jam, or use apricot or pineapple preserves
drop or 2 of red food coloring, optional
Trim pork roast and place in slow cooker. Mix all ingredients except jam or preserves and food coloring in small bowl. Pour over roast. Cover and cook on low 8 to 10 hours. Just before serving, turn slow cooker to HIGH.
Remove roast to warm serving platter.
Mix cherry jam with juices in slow cooker and a little red food coloring, if desired; heat to serving temperature. Spoon over sliced pork.
Serves 8.
1 can (10 1/2 ounces) condensed chicken broth
1 bunch green onions, with green, sliced in 1-inch lengths
3 tablespoons wine vinegar
1 teaspoon dried rosemary
1/4 teaspoon seasoned pepper (or use regular ground black pepper)
1 cup cherry jam, or use apricot or pineapple preserves
drop or 2 of red food coloring, optional
Trim pork roast and place in slow cooker. Mix all ingredients except jam or preserves and food coloring in small bowl. Pour over roast. Cover and cook on low 8 to 10 hours. Just before serving, turn slow cooker to HIGH.
Remove roast to warm serving platter.
Mix cherry jam with juices in slow cooker and a little red food coloring, if desired; heat to serving temperature. Spoon over sliced pork.
Serves 8.
