1 boneless whole pork loin roast (3 1/2 – 4 pounds)
1 jar (12 ounces) apple jelly
1/2 cup water
2 1/2 teaspoons minced garlic
1 Tablespoon dried parsley
1 to 1 1/2 teaspoons season salt
1 to 1 1/2 teaspoons pepper
Cut the roast in half; place in slow cooker. In a small bowl, combine the jelly, water, and garlic; pour over roast. Sprinkle with parsley, salt, and pepper.
Cover and cook on low for 8 to 8 1/2 hours or until meat thermometer reads 160 degrees and meat is tender. Let stand for 5 minutes before slicing. Serve with cooking juices if desired.