The Relay for Life fund-raising continues at our laboratory. On Wednesday, April 24, there was a Crockpot Cook-off. Prizes were given for best main dish and best dessert.
I am delight to say that I won for the Best Main Dish. My entry was Apricot Glazed Pork Loin. A friend sent it to me through Facebook. The Best Dessert was a peach cobbler. The event raised over $150 for Relay for Life.
I am delight to say that I won for the Best Main Dish. My entry was Apricot Glazed Pork Loin. A friend sent it to me through Facebook. The Best Dessert was a peach cobbler. The event raised over $150 for Relay for Life.
The recipe is as follows:
Apricot Glazed Pork Loin!
1 4-6 lb. boneless pork loin
1 (20oz.) jar of apricot preserves
1 envelope dry onion soup mix
1/4 cup prepared Italian dressing
1/4 cup Teriyaki or soy sauce
1/2 cup brown sugar
1 Tbs. minced garlic
salt
black pepper
seasoned salt
Mix the apricot preserves with the dry onion soup, Italian dressing, soy or Teriyaki sauce, brown sugar and minced garlic until well blended. Place the pork loin in a 5 to 6 quart slow cooker that has been sprayed well with nonstick spray or use a slow cooker liner. Sprinkle liberally with salt, black pepper, and seasoned salt. Pour half of the apricot glaze over the pork loin. Cover and cook on low for 8 hours. You can cook this on high for 4-5 hours, but the low setting for longer produces a more tender roast. Cover the other half of the glaze and refrigerate. It will become thick when it gets cold and that is ok. When you use the other half it will stay on better if it is a little thicker.
When the pork loin has finished cooking in the slow cooker, CAREFULLY remove it to a baking pan that has been sprayed with nonstick spray. It will be hot and depending on how hot your slow cooker cooks it might be very tender and try to fall apart. Pour the other half of the apricot glaze over the pork loin. Place in the oven at 375 degrees for 20-30 minutes. Don't let it burn but the sugars in the glaze will caramelize and turn darker.
1 (20oz.) jar of apricot preserves
1 envelope dry onion soup mix
1/4 cup prepared Italian dressing
1/4 cup Teriyaki or soy sauce
1/2 cup brown sugar
1 Tbs. minced garlic
salt
black pepper
seasoned salt
Mix the apricot preserves with the dry onion soup, Italian dressing, soy or Teriyaki sauce, brown sugar and minced garlic until well blended. Place the pork loin in a 5 to 6 quart slow cooker that has been sprayed well with nonstick spray or use a slow cooker liner. Sprinkle liberally with salt, black pepper, and seasoned salt. Pour half of the apricot glaze over the pork loin. Cover and cook on low for 8 hours. You can cook this on high for 4-5 hours, but the low setting for longer produces a more tender roast. Cover the other half of the glaze and refrigerate. It will become thick when it gets cold and that is ok. When you use the other half it will stay on better if it is a little thicker.
When the pork loin has finished cooking in the slow cooker, CAREFULLY remove it to a baking pan that has been sprayed with nonstick spray. It will be hot and depending on how hot your slow cooker cooks it might be very tender and try to fall apart. Pour the other half of the apricot glaze over the pork loin. Place in the oven at 375 degrees for 20-30 minutes. Don't let it burn but the sugars in the glaze will caramelize and turn darker.
Remove
from oven and let stand to rest for 15 to 20 minutes before
slicing. If you slice meat as soon as you remove from the oven,
without allowing to rest, you lose all of the juices and the meat will be dry.
 |
| Picture taken after a few servings!! |
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This was very easy to make. I had forgotten how easy it is to cook in the crockpot.
If you try it, I hope you enjoy it.
Sandra
