Today I’m sharing an incredibly simple (and delicious!) Crock Pot Apricot Pork Roast that requires only 15 minutes of prep time!
This roast is so tender, moist, and savory. Let your slow cooker do the work!
I love awesome recipes that don’t require a lot of hands-on time and THIS is one of those recipes. The pork is so tender you can literally cut it with a fork, and just a hand full of ingredients are needed.
Serve it with potatoes or rice and a veggie side and you’ve got a hearty dinner the whole family will love… enjoy!
More Easy Slow Cooker Recipes
Crock Pot Apricot Pork Roast
Just 15 minutes prep time is needed for this tender and savory pork roast!
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Servings: 6 servings
Ingredients
- 1 (3 pound) boneless pork loin roast
- 1 tablespoon olive oil
- Salt and black pepper
- 1 (18 ounce) jar apricot preserves
- 1 cup chicken broth low sodium
- 1 tablespoon prepared spicy mustard
- 2 tablespoons teriyaki sauce
- 1 medium yellow onion sliced
- chopped fresh parsley optional garnish
Instructions
- Season roast with desired amounts of salt and pepper. Heat olive oil in a large skillet over medium high heat. Brown roast on all sides (about a minute each side).
- Spray the insert of your slow cooker with cooking spray (I used a 6 quart slow cooker).
- Place pork roast in your slow cooker (fat side up).
- Top roast evenly with sliced onions.
- In a medium bowl, whisk together apricot preserves, chicken broth, mustard and teriyaki sauce until smooth. Pour over roast and onions.
- Cover and cook on low heat for 5 to 6 hours or until done.
- Sprinkle with chopped fresh parsley, if desired.
Notes
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest
Nutrition
Calories: 546kcal | Carbohydrates: 58g | Protein: 53g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 143mg | Sodium: 804mg | Potassium: 991mg | Fiber: 1g | Sugar: 39g | Vitamin A: 176IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 2mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
Denise says
I have a very picky daughter and this is one of her favorites!! We love this dish. Pork comes out tender & tasty every time!
Amy @ The Blond Cook says
Thanks so much, Denise – This made my day… glad your daughter loves it! 🙂
macdougal28 says
I’m skeptical of the cooking time and temp. My crockpot recipes all say 5-6 hours on HIGH or 10-12 hours on LOW. Hoping I don’t end up with raw pork tonight…
Amy @ The Blond Cook says
Hi, this is what worked for me using a 3 pound boneless pork loin roast in a 6-quart slow cooker. I diligently pay very close attention to cooking times, measurements and weights of meat cuts. That is why I added the temperature recommendation from the National Pork Board at the bottom of the recipe. Different sized (and brands) of slow cookers cook differently. Hope you enjoy! 🙂
Samantha says
What size crockpot are you using? I learned the hard way “size matters” after recently ruining some chicken in my crock pot…..
The Blond Cook says
My crock pot is one of the larger ones; I’ve read that “bigger isn’t better” and that you should fill your crock pot up as much as possible (of course without over-loading) for it to cook correctly. I had some extra room in mine for this pork roast & it turned out fine. 🙂
Sorry about your chicken! Did you overcook it?
Here is a link to the official “Crock Pot” FAQ page: http://www.crock-pot.com/CustomerService.aspx?id=faq&fgid=44