Crock Pot Pork Roast With Apricot and Horseradish

"I got this recipe from a friend. You can also use pork chops. I'm guessing on the sizes of the jars. Just mix 1 to 1. NOTE: You must use horseradish SAUCE, not ground horseradish. Ground is way too powerful! :)"
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by MA HIKER photo by MA HIKER
photo by MA HIKER photo by MA HIKER
photo by Mary K. W. photo by Mary K. W.
Ready In:
8hrs 5mins
Ingredients:
4
Serves:
8
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ingredients

  • 1 (3 -4 lb) pork roast
  • 1 (12 ounce) jar apricot preserves
  • 1 (12 ounce) jar horseradish sauce
  • 1 medium onion, sliced
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directions

  • Place onion slices in the bottom of a crock pot.
  • Brown pork roast in a skillet on all sides.
  • Place roast on onion slices.
  • In a bowl, mix apricot preserves with horseradish sauce; pour over roast in crock pot.
  • Cook on low for 8-10 hours.

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Reviews

  1. Sydney Mike
    I was absolutely sure that there would be WAY TO MUCH horseradish sauce in this recipe, but made it according to the directions anyway ~ Well, I'm glad I did, 'cause the result was OUTSTANDING!! The only drawback was that I made it for some house-bound neighbors [but since I'd sliced it for them, I got to taste it, anyway]! Definitely have to make it all for myself [& my other half, of course!] another time or two or three! Great & simple recipe! Thanks for posting it!
     
  2. brebis
    This is just about the best pork crock recipe I have ever made. It is also very good with chicken or rabbit. Very suculent and the sauce is wonderful.
     
  3. Baby Kato
    This was very tasty Cheesehead, very tasty. We both really enjoyed this quick and easy to make dish. The thick sauce was sweet/tangy, smooth/velvety and completely covered the tender roast. The apricot and horseradish are wonderful together. Thank you for sharing this treat.
     
  4. MA HIKER
    this is amazing! We love the sauce! I used a large onion because my family loves onion. Thanks for the post!
     
  5. jellyko
    Very good and simple...Cooked 6 hours and next time will probably actually keep an eye on it after 4 hours...I think 5 hours on low will be perfect. Made a lot of sauce and I had only used 8 oz.each of the preserves and horseradish sauce. My roast was 3.5 lbs. Served with white rice as there was nice sauce I wanted to make use of.
     
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RECIPE SUBMITTED BY

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
 
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