This recipe is a favorite at the TabyanInn, and we’re sure it will be for you, too. Simple easy, and delicious. Enjoy.

  • 3-4 lb. boneless pork roast
  • 1 large white onion, sliced thin
  • 1 envelope onion soup mix
  • 18 oz. jar plum preserves
  • 1/4 cup chicken broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon quick-cooking tapioca
  • 3-4 cups cooked rice or couscous

Thinly slice onion and put in a slow cooker. Lay meat on top of the onion. Sprinkle with the onion soup mix.

In a large bowl, combine plum preserves, chicken broth, tapioca and mustard. Stir well, and pour over meat.

Cover and cook on low for 8-10 hours or high for 4-5 hours.

Transfer meat and onion to a serving splatter. Skim fat from sauce and stir well.

Slice meat, then pour some sauce over meat. Serve with rice or couscous, and sauce on the side.

Prep time: 20 min.
Cook time: 8 hours.
Serves: 8.

Notes

Source: Marc Tabyanan.