Ingredients
1 boneless pork loin roast (4 pounds)2 tablespoons canola oil1 cup sherry2 tablespoons dried thyme2 tablespoons soy sauce4 garlic cloves, minced1 tablespoon ground mustard1-1/2 teaspoons ground ginger1 teaspoon garlic salt1/2 teaspoon salt1/2 teaspoon pepper1/2 cup plum jam2 tablespoons cornstarch1/4 cup cold water
Preparation
Cut roast in half. In a large skillet, brown meat in oil on all sides; drain. Transfer to a 4-qt. slow cooker.
In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low until meat is tender, 5-6 hours. Remove meat to a serving platter; keep warm. Let stand for 10-15 minutes before slicing.
Skim fat from cooking juices; transfer juices to a small saucepan. Add jam. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork.
