Crockpot Pork Loin

Crockpot Pork Loin (serves many ladies or 2 very hungry men)

Boneless Pork Loin, 2 - 3 pounds
1 cup chicken broth
1 12-16 ounce jar Apricot or Peach Jam (can use sugar-free)
2 tablespoons yellow mustard or Dijon mustard
1 large onion, cut in large chunks

Spray crockpot with a cooking spray (Pam or other brand.)
Combine broth, jam and mustard in crockpot.
Place pork loin in crockpot and turn to coat on both sides.
Place chopped onion on top of pork loin.
Place lid on crockpot. Cook on low for 8 hours.

Cool slightly, slice diagonally. Plate with cooked rice and the
sauce it produces. Refrigerate leftovers.

Leftovers:
Make a skillet stir fry by using some of the leftover sauce, cooked rice,

bamboo shoots,water chestnuts, etc.

BBQ sandwiches; use leftover sauce and one tablespoon cider vinegar.
Cook until sauce reduces enough to hold up on a bun without being too
soggy.
Season or add other ingredients to your taste.

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