{"id":266,"date":"2011-08-19T15:15:00","date_gmt":"2011-08-19T15:15:00","guid":{"rendered":"http:\/\/chefpattie.com\/?p=266"},"modified":"2011-08-19T15:15:00","modified_gmt":"2011-08-19T15:15:00","slug":"apricot-glazed-pork-roast-in-the-crockpot","status":"publish","type":"post","link":"https:\/\/chefpattie.com\/?p=266","title":{"rendered":"Apricot Glazed Pork Roast in the Crockpot"},"content":{"rendered":"
Sunday Dinner Menu:<\/div>\n
Apricot Glazed Pork Roast in the Crockpot<\/div>\n
Sweet Potatoes<\/div>\n
Corn on the Cob<\/div>\n
Salad with Mandarin Oranges, Strawberries, sliced almonds
Dessert:<\/div>\n
Peach Crisp with whipped cream <\/div>\n
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Finished Pork Roast with baby carrots and sweet onions….<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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I LOVE my new Crock Pot. I bought it for myself as a gift last Mother’s Day. I told Johnny he just bought me a very nice cooking gift. snicker…..It is giant and can fit 2 little roast beefs inside. I don’t know why I still cook for a crowd but I do. And then we have tons of leftovers. I should work on that…..<\/div>\n
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So here’s my pork roast being seared on all sides by me and my trusty frying pan.<\/p>\n\n\n\n\n
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I added a bunch of onion slices and a few little “SHAKES” (like 1\/2  teaspoon) of Mesquite seasoning packet from GRILLMATES <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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PORK ROAST CROCK POT RECIPE:<\/div>\n
Season with Montreal Steak Seasoning (seared on high in a frying pan)<\/div>\n
1 cup apple juice, 1 cup chicken broth or 2 cups either<\/div>\n
1 small jar apricot preserves (I’ve used peach also)<\/div>\n
1 1\/2 teaspoons dijon  mustard
1 teaspoon cornstarch whisked in<\/div>\n
1\/2 sliced vidalia or other sweet onion
A pinch (1\/2 teaspoon) Mesquite Seasoning from Grillmates<\/div>\n
Bake for 6 to 7 hours on medium in a crock pot<\/div>\n
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 I like to put Montreal Steak Seasoning all over it before I sear it. Then I just put it in the crock with 2 cups apple juice, 2 teaspoon Dijon Mustard, and 1 small jar of apricot preserves. It ends up with a kind of sweet and tart glaze.  I also add some sliced Vidalia Onions sliced thick. And some mesquite seasoning packet, I just used a few shakes….it is very spicy.<\/p>\n\n\n\n\n
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Spicy but delicious stuff…..for a kick….<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

  I may add some carrots to the roast when it’s close to being done if I have any baby carrots left in the fridge. Candied Carrots are so nice with this recipe. If you want a thicker glaze when the roast is done add some more cornstarch whisked in to the leftover glaze to thicken it up. <\/div>\n

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Here’s a close up of this delicious meat…the apricot preserves give it a sweet glaze…the mesquite gives it a spicy kick…<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Next I will make the salad with sliced strawberries, mandarin oranges, sliced almonds with an orange or raspberry vinaigrette salad dressing. I’m just using the bottled varieties today. Sundays are lazy days. <\/div>\n
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