Pork Roast with Plum Sauce
TOTAL TIME: Prep: 20 min. Cook: 5 hours + standing
YIELD: 10 pieces
The flavors in this roast blend perfectly to create a subtle taste of Asia. If you don’t have plum jam, try apricot preserves instead. — Jeannie Klugh, Lancaster, Pennsylvania
Ingredients
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1 boneless pork loin roast (4 pounds)
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2 tablespoons canola oil
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1 cup sherry
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2 tablespoons dried thyme
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2 tablespoons soy sauce
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4 garlic cloves, minced
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1 tablespoon ground mustard
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1-1/2 teaspoons ground ginger
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1 teaspoon garlic salt
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 cup plum jam
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2 tablespoons cornstarch
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1/4 cup cold water
Directions
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1.
Cut roast in half. In a large skillet, brown meat in oil on all sides; drain. Transfer to a 4-qt. slow cooker.
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2.
In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low until meat is tender, 5-6 hours. Remove meat to a serving platter; keep warm. Let stand for 10-15 minutes before slicing.
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3.
Skim fat from cooking juices; transfer juices to a small saucepan. Add jam. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork.
Nutrition Facts
1 piece: 324 calories, 11g fat (3g saturated fat), 90mg cholesterol, 538mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1/2 fat.
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