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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recent comments

10/19/2011 ,

Patricia L.

Where do I find "dried cherries". Probably a stupid question, but I don't think I've every seen them.

2/21/2011 ,

Lee L.

Happened to have a little 2 lb. loin roast in the freezer, so mad this yesterday. Used fresh rosemary (1 1/2 tsp) instead of dried, and a smidge less cumin. Still thought too much cumin, hubbie liked as was. cooked 2.5 hours, and temp was 170* when checked. Very moist, Sauce thickened up nicely! I think browning in skillet helps get the roast cooked in time stated. A keeper!

2/10/2011 ,

Mary M.

This is a very yummy recipe except I added about 1/2 cup of chicken stock, a little more honey, a little more flour and I cooked it in the oven in a foil sealed pouch instead of the slow cooker. My family loved it and is asking me to make it again

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