After having a wonderful cherry topping on Brie cheese at a local market, I just knew I had to create one for pork. If you’re crazy about cherries, add even more to the dish.
—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 for 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.
PER SERVING 5 ounces cooked pork with 2 tablespoons sauce: 359 cal., 10g fat ( 3g sat. fat ) , 85mg chol., 128mg sod., 34g carb. ( 31g sugars, 0 fiber ) , 33g pro.