Pork Loin with Cherries

Name: Pork Loin with Cherries
Prep time: 4 h 25 min
Cook time: 4 h 25 min
Total time: 4 h 25 min
Yield: 5
Cuisine: Global
Ingredients: 2 kilograms boneless pork loin roast (about; 118 milliliters cherry juice; 237 milliliters cherry preserves (not sour cherry); 118 milliliters dried cherries; 1 Tbsp olive oil; 2 Tbsps red wine vinegar; 5 servings Salt and pepper

Pork Loin with Cherries might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 685 calories, 72g of protein, and 16g of fat per serving. This recipe serves 5. Not Head to the store and pick up pork loin roast, cherry juice, wine vinegar, and a few other things to make it today. To use up the dried cherries you could follow this main course with the Homemade Berry Granola Parfaits as a dessert. From preparation to the plate, this recipe takes around 4 hours and 25 minutes.

Instructions

Stir together preserves, juice, dried cherries and vinegar in slow cooker.

Ingredients you will need

Dried Cherries

Preserves

Vinegar

Juice

Equipment you will use

Slow Cooker

Warm olive oil in a large skillet over medium-high heat. Pat pork roast dry with paper towels; sprinkle liberally with salt and pepper. When oil is hot but not smoking, brown pork on all sides, turning with tongs, about 10 minutes total.

Ingredients you will need

Salt And Pepper

Pork Roast

Olive Oil

Pork

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Tongs

Transfer to slow cooker and place on top of cherry mixture.

Ingredients you will need

Cherries

Equipment you will use

Slow Cooker

Cover and cook on low until pork is cooked through and internal temperature reaches 145F on a meat thermometer, about 4 hours.

Ingredients you will need

Meat

Pork

Equipment you will use

Kitchen Thermometer

Remove pork to a cutting board and tent with foil to rest.

Ingredients you will need

Pork

Equipment you will use

Cutting Board

Aluminum Foil

Skim fat from cooking juices and transfer juices (with cherries) to a saucepan. Bring to a boil over medium heat, reduce heat to medium-low and keep at a brisk simmer until liquid has reduced to 2 cups, about 10 minutes. Slice pork and serve with juices and cherries spooned on top.

Ingredients you will need

Cherries

Pork

Equipment you will use

Sauce Pan