Great for entertaining! Who says that we can’t rely on a healthy recipe for a dinner party? Plus, this one is for your slow cooker, so you’ll have more time to set your table and tie up loose ends in party planning.
I found this recipe in my Skinny SlowCooker mag-cookbook. I revised it by using organic and natural ingredients. Particularly, the fresh herbs needed- organic is best. Instead of brandy, which the original recipe called for, I used a dry red wine. Very flavorful!
More so, I corrected the portion size to 4 ounces per serving to decrease the calories/points per serving. The original recipe was for 6 ounces per serving.
As a side dish, I sliced and steamed carrots with cut green beans and sprinkled salt and pepper upon serving. The sweetness of the cooked carrots paired perfectly with the apricot sauce on the pork loin.
If you are making this for a smaller group or family, freeze the left overs! The herbed pork makes for a wonderful sandwich. You may also choose to shred the pork and make tacos, it is up to you!
My daughter enjoyed the sweet apricot sauce and the delicate loin. I will definitely be making this one for our next dinner party! Do you have a go-to recipe for entertaining? Share with us by posting below.
Here’s the revised “Skinny Slow Cooker” recipe. I used a 5 qt Crock Pot and set it on Low Heat for 7 hours.
INGREDIENTS: Makes 12 servings.
3 pound boneless pork top loin roast (double loin, tied)
Salt and ground black pepper
10 ounce jar apricot spreadable fruit
1/3 cup finely chopped onion
2 tablespoons Dijon-style mustard
1 tablespoon dry red wine
1 teaspoon finely shredded lemon peel
1 teaspoon snipped fresh rosemary
1 teaspoon snipped fresh sage
1 teaspoon snipped fresh thyme
1/4 teaspoon ground black pepper
2 tablespoons water
4 teaspoons cornstarch
Fresh apricots (optional)
Fresh thyme, sage, and/or rosemary (optional)
1. Season pork roast well with salt and pepper. In a medium bowl, combine spreadable fruit, onion, mustard, dry red wine, lemon peel, rosemary, sage, thyme, and pepper.
2. Place roast in a 4- to 5-quart slow cooker. Pour fruit mixture over roast.
3. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
4. Remove roast from cooker. Cover loosely with foil and let stand for 15 minutes before carving. Meanwhile, in a medium saucepan, combine the water and cornstarch; carefully stir in liquid from slow cooker. Cook and stir sauce until thickened and bubbly; cook and stir 2 minutes more. Serve sauce with pork. If desired, garnish with fresh apricots and herbs.
One serving is 4 oz of the pork loin and 1/4 cup of the apricot sauce. I suggest serving with steamed veggies or boiled petite potatoes to keep the meal light and healthy. Moving forward, I will be posting WeWa points for recipes with their pics on the Hot Mama In Progress Facebook Page. Stop by to like and share your favorite posted recipes.
Enjoy & Salud!