1 boneless whole pork loin roast (3 1\/2 – 4 pounds)<\/p>\n
1 jar (12 ounces) apple jelly<\/p>\n
1\/2 cup water<\/p>\n
2 1\/2 teaspoons minced garlic<\/p>\n
1 Tablespoon dried parsley<\/p>\n
1 to 1 1\/2 teaspoons season salt<\/p>\n
1 to 1 1\/2 teaspoons pepper<\/p>\n
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.<\/p>\n
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.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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, … <\/p>\n