Apricot-Glazed Pork Roast and Stuffing
Contributed by: NAPSA
New Cookbook Makes Quick Work Of Slow Cooker Dishes
(NAPSA) - Slow cookers are changing with the times and even veteran users are showing interest in the newest models and ways to use them.
Now, thanks to a new cookbook, anyone can use a slow cooker to combine a new level of creativity with practicality.
This companion to the much-loved Betty Crocker's Slow Cooker Recipes, Betty Crocker's(tm) More Slow Cooker Recipes (Wiley; December 2003; $22.95) serves up 130 new recipes for delicious dishes as well as beautiful color photography.
Even cooks who have relied on their slow cookers for decades may find enticing variations on comforting favorites, such as Chicken and Vegetable Tortellini Stew, Provencal Beef with Zinfandel and Spinach or Mushroom-Stuffed Pork Roast. Easy, delicious everyday cooking is the goal of many time-deprived home cooks, and this book is full of creative, delicious ideas to make that possible. There is also a treasure trove of time-friendly holiday meals and "make and take" dishes.
Cooks will find complete nutritional information, including carbohydrate choices per serving.
With over 65 million copies sold since 1950, Betty Crocker is the name cooks across America trust.
Here's an example from the new one-Apricot-Glazed Pork Roast and Stuffing.
- 4 cups herb-seasoned stuffing cubes
- 3/4 cup chicken broth
- 1/2 cup dried apricots, chopped
- 1/3 cup frozen chopped onions (from 12-ounce bag)
- 2- to 21/2-pound pork boneless loin roast
- 1/3 cup apricot jam
- 1 tablespoon balsamic vinegar
Spray 31/2- to 4-quart slow cooker with cooking spray. Mix stuffing, broth, apricots and onions in cooker. Place pork on stuffing mixture. Mix jam and vinegar; brush over pork.
Cover and cook on low heat setting 7 to 8 hours or until pork is tender.
Remove pork from cooker; place on cutting board. Stir stuffing before serving. Cut pork into slices; serve with stuffing.
Betty's Success Tip
To give this tasty roast more color, brown all sides in a tablespoon of vegetable oil in a 12-inch skillet over medium-high heat before brushing with the jam.
If you don't have any balsamic vinegar, use 1 tablespoon cider or white vinegar. Also, peach jam will work if apricot jam isn't readily available on your pantry shelf.
Slow Cooker: 3 1/2- to 4-quart - Prep Time: 10 minutes - Cook Time: Low 7 to 8 hours
Serving Size: Makes 6 Servings