1 (3- to 4-lb.) whole boneless pork loin 1/2 tablespoon cracked black pepper 1 (18-oz.) jar apricot preserves 1 green bell pepper, chopped 1 (5.5-oz.) can pear nectar Additional sliced bell pepper for garnish, optional
Put pork loin in slow cooker. Sprinkle with black pepper and spread 1/2 jar of apricot preserves on pork.
Add chopped bell pepper and pear nectar to the slow cooker.
Cook on Low for 6 hours. Top with remaining preserves and cook an additional hour or two, as needed.
Remove from cooker and serve. Garnish with fresh bell pepper slices, if desired.
Serves 6 to 8
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
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