Slow- Cooked Pork Loin with Dried Cherries and Onions

A delicious meal that’s practically foolproof.

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This recipe offers a flavorful take on pork loin, marinated in a honey-orange juice mixture and slowly cooked with cherries and onions.

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Total Time : 4 hours 40 minutes
Prep Time : 2 hours 10 minutes
Cook Time : 2 hours 25 minutes
Cooling Time : 5 minutes
Servings : 6

ingredients

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.

chef's notes

Slow cookers vary, so start checking meat for doneness after about 2 hours.

To prepare this dish without a slow cooker, simply follow the steps above through cooking the loin in the skillet. Next, instead of placing the loin in the slow cooker, place it in a large pot on your stovetop. Add the onions, cherries and reserved marinade from Step 2. Cover the pot with a lid and cook on medium-low for about 2 hours 15 minutes, or until a meat thermometer registers 160 degrees F. Allow the pork loin to rest for 5 minutes before slicing.

Pair leftover pork with crusty bread for sensational sandwiches.

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comments (55)

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recent comments

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.

10/24/2009 ,

Toni O.

When I make this next time will decrease the cumin in half, mine turned out picture perfect! Meat very tender and moist.

10/14/2009 ,

Shannon L.

My dish turned out looking just like the picture, which was great, but the taste fell a little short of my expectations. The sauce just wasn't a hit with my family. I followed the directions exactly as written (took 3 hours on low) but just didn't think it came together. There were too many competing flavors and no depth to the taste of the sauce. Maybe wine and tweeking the spices would help? I probably would not make this again.

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Serving Size: approx 5 oz meat 1/2 cup rice
Serving Amount	6
Calories	470
Calories From Fat	60
Total Fat	6g
Saturated Fat	1.5g
Trans Fat	0g
Cholesterol	100mg
Sodium	90mg
Total Carbohydrates	63g
Dietary Fiber	3g
Sugars	28g
Protein	37g