I found this recipe on allrecipes.com. The original called for it to be roasted in the oven, but since we weren’t too sure of our schedule for that day, I decided I would cook it in the crockpot instead.

This turned out so good! It was super easy and I will definitely make it again.

It called for sliced almonds as well, but I wasn’t sure how to incorporate them into the crockpot method, so I just left them out.

1 (12 ou) jar cherry preserves (I think this would probably be good also with grape, apple or even strawberry)
1/4 Marsala Cooking Wine
2 T light corn syrup
1/4 t cinnamon
1/4 t ground nutmeg
1/4 t cloves (all I had were whole cloves, so I threw in about 5 or 6)
3 lbs boneless pork loin roast

Place the roast in the crockpot.

In a saucepan – combine all other ingredients. Bring to a boil, reduce heat and simmer for about 5 minutes.
Pour sauce over the roast in the crockpot.
Set on low and cook for about 8 hours. Every 1-1.5 hours spoon the sauce over the roast in the crockpot.