Mix the broth, preserves, onion, and mustard together in a crockpot/slow cooker. Add pork and turn to coat. Cover and cook on low for 8 to 9 hours.

Remove pork from pot. If thicker sauce is desired, mix 2 Tbsp. cornstarh and 2 Tbsp. water together. Stir into cooker, cover and cook on high for about 10 minutes, or until mixture thickens. Slice pork and serve topped with the sauce.

*Crockpot/slow cooker recipe. Allow yourself enough time!

-SIDE DISH-

RICE CASSEROLE

1 stick butter
1 large onion, chopped fine
2 c. regular uncooked rice
2 cans (14.5 oz.) beef broth
1/2 lb. sharp Cheddar cheese, grated
2 (4 oz.) cans whole mushrooms, with liquid
1 c. toasted slivered almonds (optional)*

Preheat oven to 325 degrees.

Sauté the onion in butter. Add uncooked rice, and simmer for 5 minutes. Pour all ingredients except the almonds into a lightly greased casserole. Bake uncovered for one hour. (If rice appears too soupy, bake an additional 10 minutes). Remove from oven and stir in almonds, if desired. Serve immediately.

*If desired, place almonds in a single layer on a piece of aluminum foil in the toaster oven. Set control to top brown. Keep your eye on them to prevent burning, and turn every once in a while to evenly brown. If you don't have a toaster oven, place in the preheated oven while you are preparing the rice.