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Cider Pork Roast Recipe

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Apple cider, dried cherries and fresh rosemary put the pizzazz in this pleasing pork roast. It's even more flavorful when drizzled with the sweet pan juices. —Terry Danner of Rochelle, Illinois

This recipe is:

Healthy

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6 Servings
Prep: 20 min. Cook: 5 hours 10 min.

Ingredients

1 boneless pork loin roast (2 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or unsweetened apple juice, divided
3 spring fresh rosemary
1/2 cup dried cherries
5 teaspoons cornstarch

Directions

Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°
Remove meat; keep warm. Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat. Yield: 6 servings.

Nutritional Analysis: One serving (4 ounces cooked pork with 1/4 cup gravy) equals 298 calories, 9 g fat (3 g saturated fat), 89 mg cholesterol, 368 mg sodium, 20 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fruit.

Cider Pork Roast published in Light & Tasty October/November 2004, p27

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Ingredients