Pork Loin: with Dried Fruit & Orange Cider Sauce (Slow Cooker)
So easy, cooks in a 6 qt. crockpot.
Serve with my Mashed Sweet Potatoes
Ingredients
- 3 lb. boneless pork loin roast, trimmed and tied
- 1 t. sweet paprika
- 1/2 t. cayenne
- 1/2 t. freshly ground black pepper
- 2-1/2 t. kosher salt, divided
- 8 cloves garlic, smashed lightly and peeled
- 1-1/2 Tbls. olive oil (add a little more if needed)
- 4 c. 1/4-inch sliced red onion
- 2 t. chopped fresh thyme
- 3/4 c. dried apricots, cut in half (6 oz. pkg.)
- 1/2 c. dried cranberries
- 1/2 c. dried cherries
- 1/4 c. golden raisins
- 1/4 c. dried currants
- 1 c. freshly squeezed orange juice
- 1/2 c. cider vinegar
- 4 Tbls. (1/2 stick) cold unsalted butter, cut into cubes
Instructions
Combine paprika, cayenne, black pepper and 1-1/2 t. kosher salt in a small prep bowl and stir together to mix. Set aside.
With a small knife, make (12) 1-1/2-inch deep, evenly spaced slits around the outside of the pork loin. Cut 6 of the garlic cloves in half lengthwise and insert 1/2 clove into each slit. Rub the pork on all sides with the seasoning mixture.
In a 12-inch saute pan, add the olive oil and heat over medium-high heat. When hot, add the pork loin and cook each side until lightly golden brown, about 2 minutes per side. Transfer to the crock of a 6-qt. slow cooker.
To the saute pan, add the remaining 2 smashed garlic cloves, onions and thyme, stirring for about 5 minutes until somewhat soft. Remove from heat.
Surround the pork with the dried fruit, top with onions and then add the remaining teaspoon of salt, the orange juice and vinegar. Cover and cook on low for about 3 hours 45 minutes.
When pork is thoroughly cooked through, remove from slow cooker, transfer to a cutting board and tent with foil to keep warm. Let the pork rest 10 minutes before slicing.
Gently stir the butter into the hot sauce in crock pot.
Remove twine from roast and slice the pork. Arrange on a serving platter and top with sauce and plumped fruit.