Warm up your kitchen making this sweet and savory pork loin, marinated in a honey-orange juice mix and slowly cooked with cherries and onions. Plus it’s super low in saturated fat and great leftover! Just pair with crusty bread for sensational sandwiches.
white wine vinegar
boneless pork loin end, tied (2 lbs)
yellow onions, cut into 16 wedges
cooked rice, for serving
chopped parsley, for garnish
In a gallon size Ziploc® brand 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.
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.
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.
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.
Remove the loin and allow to sit for 5 minutes before slicing. To serve, spoon about ½ 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.
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.
Serving Size: Approx 5 oz meat ½ cup rice
Calories From Fat