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Peppery Pork Roast




Source of Recipe


Sandra Lee


Recipe Introduction


I served this to Mike and my mother in law, Jo and we all loved it. I really watch Crazy Sandy to make fun of her, but every so often she comes up with something good. The ingredients sounded like they made sense and there were no seasoning packets!

It is still Sandy, so I had to adjust the amounts of the onion, apricots and prunes - the originial amount called for made enough for an army. Also, I found the gravy a little thin (but really tasty), so I added some Wondra mixed with cold water and it was perfect. The cloves got completely lost in the fruit, so next time I would tie them up in cheesecloth. Since I made this on a workday, I wanted to do as much as possible ahead of time. I cut the onions up and put them in a zip lock bag with some water and cut up the fruit. I even browned the roast the night before. I put everything in plastic bags and just dumped it all in the crock pot in the morning - took maybe 3 minutes!

I served this with Red Cabbage Braised w/ Vinegar & Bacon, German Style Green Beans, Gratin Dauphinois and Gingerbread Layer Cake w/ lemon frosting. This was a great dinner!



List of Ingredients




1 medium onion, sliced
2 tablespoons oil
4 pounds pork loin roast
Salt and freshly ground black pepper
5 cloves, tied up in a little bag
2 sticks cinnamon
1 bay leaf
1 (12-ounce) can Dr. Pepper
3/4 cups dried apricot halves
3/4 cups pitted prunes


Recipe



Slice onions and place in slow cooker.

In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper, then brown on all sides. Place browned roast in slow cooker on top of sliced onions. Add cloves, cinnamon stick, and bay leaf to cooker. Pour can of cola over roast and top with dried fruit. Cover and cook 3 to 4 hours on High setting or 8 to 9 hours on Low, or until thermometer inserted into center of roast registers 160 degrees F on an instant-read thermometer.

Remove roast from slow cooker and let rest 5 to 10 minutes. Meanwhile, using a slotted spoon, remove onion, fruit and spices. Discard whole spices. Skim grease from sauce. Slice roast and serve topped with onions and fruit and a little sauce.

serves 6 - 8