After tasting a wonderful cherry topping for Brie from a local market, I 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, NY
PREP: 20 MIN. • COOK: 3 HOURS + STANDING • MAKES: 8 SERVINGS (1 1/3 CUPS SAUCE)
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
1. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.
2. 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 3-4 hours or until tender (a thermometer inserted into pork should read at least 145°).
3. Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim the fat from cooking juices. Serve the pork with the sauce.
SWAP IT
For a classic pork and fruit pairing, use apricot preserves, chopped dried apricots and white balsamic vinegar for the cherries and vinegar.