Crockery Pork Roast with Cherries
This slow cooker recipe makes for a quick, weeknight pork dinner.
Ingredients
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1 2-pound boneless pork shoulder roast or boneless pork sirloin roast
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2 tablespoons cooking oil
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1 tablespoon quick-cooking tapioca
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1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
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1/2 teaspoon black pepper
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1 cup dried cherries
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1 medium onion, sliced
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1/2 cup apple juice or apple cider
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3 to 4 cups hot cooked brown rice or noodles
Directions
1.
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2-, 4-, 5-, or 6-quart electric crockery cooker. In a large skillet cook meat in hot oil until evenly brown on all sides. Transfer meat to cooker.
2.
Sprinkle tapioca, dried thyme (if using), and black pepper over meat. Add dried cherries and onion. Pour apple juice over all. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
3.
To serve, transfer meat to a serving platter. Cover and keep warm. Skim fat from cooking liquid. If using, stir fresh thyme into liquid. Serve the meat and cooking liquid with rice. Makes 8 servings.
Nutrition information
Calories 460, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 99 mg, Sodium 80 mg, Carbohydrate 43 g, Fiber 1 g, Protein 29 g. Daily Values: Vitamin A 12%, Vitamin C 2%, Calcium 1%, Iron 18%. Exchanges: Fruit 1.5, Starch 1.5, Medium-Fat Meat 3, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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