Tuesday, March 1, 2011

Tasty Tuesday: Meals to make in March

This time of year it becomes harder to find quality fresh fruit, but Spring always gives me hope that new crops are right around the corner! A great meal option for Spring time is Apricot Glazed Pork Roast. This is so simple, yet fancy enough for a Sunday dinner crowd.

Ingredients:
  • 1 (10.5 ounce) can Campbell's® Condensed Chicken Broth
  • Red Barn apricot jam (18 ounce)
  • 1 large onion, chopped
  • 2 tablespoons Dijon-style mustard
  • 4 pounds boneless pork loin roast

Directions

  1. Mix broth, jam, onion and mustard in 3 1/2-qt. slow cooker. Cut pork to fit. Add to cooker.
  2. Cover and cook on LOW 8 to 9 hr.* or until done.

Footnotes

  • Tip: *Or on HIGH 4 to 5 hr.
  • Tip: For thicker sauce: Mix 2 tablespoons. cornstarch and 2 tablespoons. water until smooth. Remove pork from cooker. Stir cornstarch mixture into cooker. Cover and cook on HIGH 10 min. or until mixture boils and thickens.
  • Tip: Serve with Idahoan® Original Mashed Potatoes and steamed broccoli, cauliflower and carrots. For dessert serve apple-cranberry crisp.

Recipe by Campbell's Kitchen

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