Pork Loins with Cherries
1 cup of cherry preserves
1/2 cup of cherry juice
1/2 cup of dried cherries
2 tbsp. red wine vinegar
1 tbsp. olive oil
1 boneless pork loin roast ( about 3 1/2 lbs)
Stir together preserves, juice, dried cherries and vinegar in slow cooker. Warm olive oil in a large skillet over medium-high heat. Pat pork roast dry with paper towels. When oil is hot but not smoking, brown pork on all sides, turning with tongs as you go, about ten minutes total. Transfer to slow cooker and place on top on the cherry mixture.
Cover and cook on low until pork is cooked through and internal temperature reaches 145 degrees F. on a meat thermometer, about 4 hours. Move pork to a cutting board and tent with a foil while allowing the pork to rest.
Skim fat from cooking juices (with cherries) to a pan. Bring to a boil over medium heat, reduce heat to low and keep at a brisk simmer until liquid has reduced to 2 cups about ten minutes. Slice pork and serve with juices and cherries spooned on top.
Rosemary Pork Roast with Apples
2 tbs extra virgin olive oil
1 1/4 tsp crushed dried rosemary
1 tsp onion powder
3/4 tsp sea salt
2 1/2 lbs boneless center-cut pork loin roast, tied with kitchen string
2 tbs honey
1 tbs + 1 tsp mustard
1 1/2 lbs apples cored and sliced into wedges
Preheat oven to 350 degrees.
Coat large roasting pan with cooking spray if needed. Place the pork in the pan and rub with the following combination – 1 tbs oil, 1 tsp rosemary, onion powder, 1/2 sea salt. Roast for 30 minutes. Meanwhile combine honey and 1 tbs of mustard and set it aside. In bowl, toss apples with remaining 1tbs oil, 1 tsp mustard, 1/4 sea salt and then let set. Add the mixture at the 30 min mark for cooking of the pork and continue to cook for another 15-20 mins or until a meat thermometer inserted into the center of the pork read 150 degrees. Brush the pork with the honey mixture that set aside during the last ten minutes of cook time.
Lightly tent the pork for approximately ten mins when done before slicing. Serve, with the apples.