Glazed Rosemary Pork Roast

• 1 boneless pork loin roast (3 pounds)
• 1 tablespoon butter
• 1 teaspoon olive oil
• 1 large onion, sliced
• 1 tablespoon brown sugar
• 1 tablespoon minced fresh rosemary
• 1 teaspoon dried thyme
• 1 teaspoon rubbed sage
• 1 teaspoon grated orange zest
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2/3 cup apricot jam
• 1/2 cup orange juice
• 1 bay leaf

1. Cut roast in half. In a large skillet, brown roast in butter and oil on all sides. Transfer to a 4- or 5-qt. slow cooker.
2. Add onion to the same skillet; cook and stir until tender. Stir in the brown sugar, herbs, orange zest, pepper and salt. Spread over pork. Combine jam and orange juice; pour over top. Add bay leaf.
3. Cover and cook on low for 4 hours or until a thermometer reads 160u0b0. Discard bay leaf.

pork loin, butter, olive oil, onion, brown sugar, fresh rosemary, thyme, sage, orange zest, pepper, salt, apricot jam, orange juice, bay leaf

Taken from www.tasteofhome.com/recipes/glazed-rosemary-pork-roast/ (may not work)