Cherry Balsamic Pork Loin
Satisfying on a cool fall night!
“After having a wonderful cherry Brie topping from a local market, I just knew I had to create one for pork. If you're really crazy about cherries, add even more to the slow cooker.“
—Susan Stetzel, Gainesville, New York
- 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
Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.
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 3-4 hours or until tender (a thermometer inserted in pork should read at least 145°).
- Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.
Yield: 8 servings and 1-1/3 cups sauce Prep time: 20 min. Bake: 3hrs. + standing
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