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Prep 20min
Total9hr35min
Servings12
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Ingredients
4-pound pork boneless loin roast
2
tablespoons vegetable oil
1
cup dry sherry
1
tablespoon ground mustard (dry)
2
tablespoons soy sauce
1 1/2
teaspoons dried thyme leaves
1 1/4
teaspoons ground ginger
1
teaspoon salt
1/4
teaspoon pepper
3
cloves garlic, finely chopped
1/2
cup plum jam
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Steps
1
Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
2
Place pork in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except jam; pour over pork.
3
Cover and cook on low heat setting 7 to 9 hours or until pork is tender.
4
Remove pork from cooker; cover and keep warm. Skim fat from pork juices in cooker if desired. Stir jam into juices.
5
Cover and cook on high heat setting about 15 minutes or until jam is melted; stir. Serve sauce with pork.
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Cut pork into thin strips. Place 2 cups pork in each freezer or refrigerator container. Pour 1/4 cup sauce into each container. Cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen pork mixture, place container in the refrigerator about 8 hours.
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Nutrition Facts
Serving Size:1 Serving
Calories
240
Calories from Fat
90
Total Fat
10g
Saturated Fat
3g
Cholesterol
70mg
Sodium
400mg
Total Carbohydrate
12g
Dietary Fiber
0g
Protein
25g
% Daily Value*:
Iron
6%
6%
Exchanges:
1 Starch; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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