Herbed Apricot Pork Loin Roast

• 3 lbs boneless pork top loin roast (double loin, tied)
• salt & fresh ground pepper
• 1 (10 ounce) jar apricot fruit spread
• 1/3 cup finely chopped onion
• 2 tablespoons dijon-style mustard
• 1 tablespoon brandy
• 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 apricot (optional)
• fresh thyme, sage, rosemary (single herb or combination) (optional)

1. Season pork roast well with salt and pepper. In a medium bowl, combine spreadable fruit, onion, mustard, brandy, 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 (adjust cooking time to your crockpot).
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.
5. Serve sauce with pork. If desired, garnish with fresh apricots and herbs.

pork top loin, salt, onion, mustard, brandy, lemon peel, rosemary, fresh sage, thyme, ground black pepper, water, cornstarch, fresh apricot, fresh thyme

Taken from www.food.com/recipe/herbed-apricot-pork-loin-roast-491551 (may not work)