Pork Roast With Plum Sauce

• 1 boneless whole pork loin roast (4 pounds)
• 2 tablespoons canola oil
• 1 cup sherry
• 2 tablespoons dried thyme
• 2 tablespoons soy sauce
• 4 garlic cloves, minced
• 1 tablespoon ground mustard
• 1-1/2 teaspoons ground ginger
• 1 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup plum jam
• 2 tablespoons cornstarch
• 1/4 cup cold water

1. Cut roast in half. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 4-qt. slow cooker.
2. In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low for 5-6 hours or until a meat is tender. Remove meat to a serving platter; keep warm. Let stand for 10-15 minutes before slicing.
3. Skim fat from cooking juices; transfer to a small saucepan. Add jam. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with gravy.

pork loin, canola oil, sherry, thyme, soy sauce, garlic, ground mustard, ground ginger, garlic salt, salt, pepper, plum jam, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/pork-roast-with-plum-sauce/ (may not work)