Pork Loin: Cherry Balsamic Pork Loin (Slow Cooker)
Source: Taste of Home
This pairs well with my Mashed Sweet Potatoes
Ingredients
- 1 boneless pork loin roast (3-4 lbs.)
- 2 Tbls. oil, divided
- 1 t. salt
- 1/2 t. pepper
- dried crushed rosemary, to taste
- 2 garlic cloves, minced
Cherry Balsamic Sauce
- 3/4 c. cherry preserves (Smucker's Natural Tart Cherry Fruit Spread)
- 1/3 c. good balsamic vinegar (18 yr or older)
- 1/4 c. packed brown sugar
- 1/2 c. dried cherries
Instructions
Rub roast all around with 1 tablespoon of oil. Sprinkle roast with a little dried rosemary, minced garlic, salt and pepper. Press firmly all around pork loin.
In a large skillet, heat remaining 1 tablespoon of oil over medium-high heat. Brown roast on all sides.
Grease the bottom and sides of a 6-qt. slow cooker and place the roast fat side up in the slow cooker.
In a small bowl, mix cherry preserves, balsamic vinegar and brown sugar until blended; pour over roast. Add dried cherries 1 hour after roast has been in slow cooker).
Cook covered for about 3-4 hours on low or until a thermometer inserted in pork reads at least 145 degrees. Temperature should be 160 degrees (for medium). A smaller roast will take less time (only 3 hours).
Remove roast from slow cooker; tent with foil and let rest for 15 minutes before slicing.
Skim fat from cooking juices. If you'd like to thicken juices to make a gravy, see Notes below.
Serve pork with sauce or gravy.
NOTE: You can thicken the sauce with a little cornstarch or flour, if desired. Mix 1 Tbls cornstarch mixed with 1 Tbls. cold water; then add to 1 cup of warm juices from roast. If using flour use 2 Tbls. flour to 1 cup warm juices from roast and use a whisk to blend until thickened to desired consistency.