After having a wonderful cherry Brie topping from a local market, I just knew I had to create one for pork. If you're really crazy about cherries, add even more to the slow cooker. —Susan Stetzel, Gainesville, New York
Ingredients
- 1 boneless pork loin roast (3 to 4 pounds)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 3/4 cup cherry preserves
- 1/2 cup dried cherries
- 1/3 cup balsamic vinegar
- 1/4 cup packed brown sugar
Directions
- Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.
- Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low until tender (a thermometer inserted in pork should read at least 145°), 3-4 hours.
- Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.
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