Roast Pork with Sherry-Plum Sauce

• 4 lb boneless pork loin roast
• 2 T vegetable oil
• 1 c dry sherry
• 1 T dry ground mustard
• 2 T soy sauce
• 1 ½ tsp dried thyme leaves
• 1 ¼ tsp ground ginger
• 1 tsp salt
• ¼ tsp pepper
• 3 cloves garlic, finely chopped
• ½ c plum jam or apricot jam

Trim excess fat from pork. Heat oil in 10” skillet over med-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Place pork in a 3 ½ qt to 6 qt slow cooker. Mix remaining ingredients, except jam; pour over pork. Cover and cook on low heat 7-9 hours or until pork is tender. Remove pork from cooker; cover and keep warm.

Skim fat from juices in cooker, if desired. Stir jam into juices. Cover and cook on high heat about 15 minutes or until jam is melted, stir.

Serve sauce over pork.

Serves 12.

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