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, 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 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 in pork should read at least 145°).
3. Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.
TOP TIP
Don’t Flip Your Lid!
Slow cookers lock in steam to help cook food. So unless the recipe instructs you to stir in or add ingredients, do not lift the lid while the food is simmering. Every time you sneak a peek, the food will take longer to cook.