4 cups herb-seasoned stuffing cubes
3/4 cup Progresso chicken broth (from 32-oz carton)
1/2 cup dried apricots, chopped
1/3 cup frozen chopped onions (from 14-oz bag)
1 boneless pork loin roast (2 to 2 1/2 lb), trimmed of fat
1/3 cup apricot jam
1 tablespoon balsamic vinegar


Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix stuffing, broth, apricots and onions. Place pork on stuffing mixture. In small bowl, mix jam and vinegar; brush over pork.
Cover; cook on Low heat setting 7 to 8 hours.
Remove pork from cooker; place on cutting board. Stir stuffing before serving. Cut pork into slices; serve with stuffing.