1 boneless pork loin roast (3 to 4 lbs)
1 tsp salt
1/2 tsp pepper
1 T of The Olive Bin's Wild Mushroom & Sage Olive Oil
1/2 C of The Olive Bin's Amaretto Cherry Preserves
1/2 C dried cherries
1/3 C of The Olive Bin's Black Cherry Balsamic Vinegar
1/4 C packed light brown sugar
Black Cherry Balsamic Pork Loin
Ingredients
Number Of Servings: 8
Directions
- Sprinkle roast with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook roast in skillet, browning all sides. Transfer to a 6-qt slow cooker.
- In a small bowl, mix preserves, cherries, balsamic vinegar, and brown sugar until blended; pour over roast. Cook, covered, 2 1/2 to 3 hours or until tender (a thermometer inserted in pork should read at least 145 degrees).
- Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices; pour juices over pork, and serve immediately.
