Today is Slow Cooking Thursday, Hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.
Please come back and join me for Freezer Food Friday.
Recipe is by Julie Kay.
Serves. 6 to 8.
1 (3- to 4-lb.) whole boneless pork loin
1/2 tbl. cracked black pepper
1 (18-oz.) jar apricot preserves
1 green bell pepper, chopped
1 (5.5-oz.) can pear nectar
Additional sliced bell pepper for garnish, optional
1. Put pork loin in slow cooker. Sprinkle with black pepper and spread 1/2 jar of apricot preserves on pork.
2. Add chopped bell pepper and pear nectar to the slow cooker.
3. Cook on Low for 6 hours. Top with remaining preserves and cook an additional hour or two, as needed.
4. Remove from cooker and serve. Garnish with fresh bell pepper slices, if desired.