The month of October celebrates National Pork Month. While most of us will still eat pork throughout the rest of the year as well, we chose today’s featured slow cooker pork recipe as it highlights all the delicious flavors of fall.
What You’ll Need:
- 2 lb. boneless pork loin roast
- 2 c. apple cider, divided
- 3 sprigs fresh rosemary, divided
- 1/2 c. sweetened, dried cherries
- 5 t. cornstarch
- 3/4 t. salt
- 1/4 t. pepper
** Experiment with other fall flavors such as nutmeg, cinnamon, pumpkin, and/or squash. The recipe ingredients and directions below are indicated for approximately 6 servings.
1. Sprinkle roast with salt and pepper; place in a non-stick skillet coated with non-stick vegetable spray.
2. Brown roast over medium heat for about 4 minutes per side.
3. Pour one cup of apple cider into your slow cooker.
4. Add 2 sprigs of rosemary; top with roast and remaining rosemary sprig.
5. Sprinkle cherries around the roast.
6. Cover and cook on low setting for 5 to 6 hours, or until a meat thermometer reads 160 degrees.
7. Remove roast; keep warm. Strain cooking juices into a small saucepan.
8. Stir in 3/4 cup cider; bring to a boil over medium heat.
9. Combine remaining cider and cornstarch until smooth; gradually whisk into cider mixture.
10. Bring to a boil again; cook and stir for one to 2 minutes, until thickened. Serve mixture over the roast.