Generously salt and pepper and lightly sprinkle on the garlic powder on both sides of the pork rectangle. Lay down enough strings, horizontally across the cutting board. Place the loin over, being careful not to disturb the strings. Spread and dollop stuffing over, keeping it even at about an inch high, leaving a two-inch border on one long side. Roll the loin up towards the side with no stuffing.

Tie at intervals, starting with a string on each end, about an inch in from the edge, then tie the center. Work your way from the center tie to each edge, making sure the roll is uniform in width, varying the tension of the ties as needed.

Heat In a large skillet, heat about 2 tablespoons of the oil over medium to medium-high heat and brown the loin slowly on all sides. Add additional oil as needed. Transfer the loin to the slow cooker.

Combine the chicken broth, and soy sauce in a small bowl; pour into the slow cooker. Cover and cook on high for about 4 hours or on low for seven. Transfer the meat to a serving platter and cover to keep it warm.

To make the gravy, pour the juices from the slow cooker into a saucepan. Bring to a simmer over medium heat. Add the slurry, whisking until gravy is thickened and bubbly, two to three minutes. Turn down heat to a bare simmer and stirring now and then cook for about six to eight minutes. Stir in the teaspoon of jam. Taste and adjust seasonings, adding more jam or salt and/or salt and pepper.

Slice the roast and serve it with the gravy.