Crock Pork Roast with Sherry Plum Sauce
4 lb. pork boneless loin roast
2 T. vegetable oil
1 C. dry sherry
1 T. ground mustard (dry)
2 T. soy sauce
1 1/2 t. dried thyme leaves
1 1/4 t. ground ginger
1 t. salt
1/4 t. pepper
3 cloves garlic, finely chopped
1/2 C. plum jam
Trim excess fat from pork. Heat oil in skillet over medium high heat. Cook pork in oil, about 10 minutes, turning occasionally, until brown on all sides. Place pork in crockpot.
Mix remaining ingredients except jam; pour over pork.
Cook on low 7 to 9 hours or until pork is tender. Remove pork from crockpot. Cover and keep warm.
Skim fat from juices in crockpot. Stir jam into juices. Cover and cook on high about 15 minutes or until jam is melted. Stir. Serve sauce with pork.