Slow-Cooked Pork Loin with Dried Cherries and Onions

1/4 cup honey
1 cup orange juice
1/4 cup white wine vinegar
1/2 teaspoon dried rosemary
1 teaspoon ground cumin
1 boneless pork loin end, tied (2 pounds)
1/4 cup flour
1 Tablespoon olive oil
2 yellow onions, cut into 16 wedges
1 cup dried cherries
3 cups cooked rice, for serving
1/3 cup chopped parsley, for garnish

Directions

step 1 In a gallon size Ziploc® Brand Storage Bag, combine the honey, orange juice, white wine vinegar, rosemary and cumin. Place the pork loin in the bag and allow to marinate in the refrigerator for 2 hours.

step 2 Remove the loin from the bag and set aside. Pour the marinade into a medium bowl and whisk in the flour, a little at a time, until there are no lumps; then set aside.

step 3 Heat the oil in a large nonstick skillet over medium-high heat. Add the pork loin and cook on all sides until golden, about 5 minutes. Remove the loin and place in the bowl of a medium (4-quart) slow cooker (see chef's note). Add the onions to the skillet and sauté until slightly softened and golden, about 5 minutes.

step 4 Place the onions in the slow cooker with the pork loin. Add the cherries to the reserved marinade from Step 2 and pour the mixture over the pork loin and onions. Place the lid on the slow cooker and cook on low for 2 hours 25 minutes, or until a meat thermometer (inserted into the middle of the loin) registers 160 degrees F. (See chef's note.)

step 5 Remove the loin and allow to sit for 5 minutes before slicing. To serve, spoon about 1/2 cup rice onto a plate. Place a slice or two of pork loin on the rice and drizzle with the cherry and onion sauce that the pork cooked in. Sprinkle with parsley, if desired.

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7/1/2010 ,

Kay B.

I have used this several times and substituted a bag of frozen cherries. Also pulled the pork the next day and added BBQ sauce for sandwiches on ciabatta rolls. YUM!

3/1/2010 ,

Kristine D.

We have made this several times and it is a family favorite. I do use pork lion or pork tenderlion, what ever is on sale. I also substitute craisons (because I always have the in the pantry). I also add a bag of baby carrots around the roast, they cook up just right and work well with the sauce. Serve over wild rice and this is a relative healthy meal. re cook time: 2 to 2-1/2 hours in my crockpot is about right, sometimes a little longer is I use a bigger roast.

12/8/2009 ,

tess k.

Served this for Thanksgiving along with the turkey. It got rave reviews, including from my mother-in-law and a couple of the 20-something nephews. Sauce is delicious-- I used frozen pearl onions and will add a bit of salt the next time.

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