The flavors in this roast blend perfectly to create a subtle taste of Asia. If you don’t have plum jam, try apricot preserves instead.
Ingredients
1 boneless pork loin roast (4 pounds)
2 tablespoons canola oil
1 cup sherry
2 tablespoons dried thyme
2 tablespoons soy sauce
4 garlic cloves, minced
1 tablespoon ground mustard
1-1/2 teaspoons ground ginger
1 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup plum jam
2 tablespoons cornstarch
1/4 cup cold water
Directions
Cut roast in half. In a large skillet, brown meat in oil on all sides; drain. Transfer to a 4-qt. slow cooker.
In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low until meat is tender, 5-6 hours. Remove meat to a serving platter; keep warm. Let stand for 10-15 minutes before slicing.
Skim fat from cooking juices; transfer juices to a small saucepan. Add jam. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork.
