Using a crock pot, immerse pork roast or tenderloin in water (enough to just cover meat). Add a chicken bouillon cube per each cup of water used. Peel and chop garlic and onion and add to broth. Add thyme. Set crock pot to high and allow to cook for no less than 3 hours (longer if meat is still frozen). Remove meat to appropriately-sized baking dish. Add approximately 1/4 inch of broth. Mix the honey, peach preserves and lemon juice, cover top of meat using a basting brush. Bake at 350 for 30 minutes, or until glaze begins to crystallize, being careful not to overcook. Remove from oven, slice and sprinkle with chopped pecans.

Serve with potatoes (which may be cooked with the meat in the crock pot) or mashed. This recipe is especially yummy if a gravy is made using the left over broth. Enjoy!