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Cider Pork Roast Recipe

Cider Pork Roast Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 5 hours 10 min. YIELD:6 servings

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 sprigs fresh rosemary
  • 1/2 cup dried cherries
  • 5 teaspoons cornstarch

Directions

  • 1. 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 meat is tender. Remove meat; keep warm.
  • 2. 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 Facts

4 ounce-weight: 298 calories, 9g fat (3g saturated fat), 89mg cholesterol, 368mg sodium, 20g carbohydrate (0g sugars, 1g fiber), 32g protein Diabetic Exchanges:4 lean meat, 1-1/2 fruit

Reviews for Cider Pork Roast

Sort By :
MY REVIEW
estancia11880
Reviewed Jan. 22, 2012

"I really liked this one. I may try other complementary fruits besides cherries."

MY REVIEW
mikekey
Reviewed Oct. 12, 2010

"Not bad, but was missing something. Perhaps some allspice and onions?"

MY REVIEW
tamifetterman
Reviewed Mar. 31, 2010

"LOVED THIS!!!! I used two 1 lb pork tenderloins and I cooked them on high for 4 hours and it was perfect! I would reccomend using a spice bag for the rosemary because it was a mess having to separate it from the cherries. I also added more cherries to the reduction sauce. I can't wait to make it again!"

MY REVIEW
daisey5
Reviewed Feb. 24, 2010

"i only had one roast that was 1 1/4 pounds. It tasted good but I think I cooked it to long as it dried out."

MY REVIEW
lauriejmorgan
Reviewed Jan. 4, 2010

"wow this was incredibly moist and tasty. Did not have cherries used cranberries. Only cooked on low 4 hours to get to temp watch out that it doesnt overcook! Fantastic and sooo easy."

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer