Apricot Pork Sirloin Roast

Add the prunes and apricots to the slow cooker. Pour the boiling water over the dried fruit; cover and let set for 15 minutes.

Add the chicken broth, wine, pork sirloin roast, and sweet potatoes. Cover and cook on low for 5-6 hours or until the internal temperature of the roast is 160 degrees F.

Remove the meat and the potatoes from the cooker; cover and keep warm.

Turn the cooker to high. Use an immersion blender to puree the fruit. In a small bowl, mix the corn starch into the cold water. Once the liquid in the slow cooker begins to bubble around the edges, slowly whisk in the cornstarch liquid. Reduce the heat to low and simmer the sauce for several minutes, stirring occasionally, until thickened. Place the pork roast on a serving platter and carve into eight slices. Arrange the sweet potatoes around the pork. Ladle the sauce over the meat. Serve immediately.