- Prep: –
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- Serving: Serves 8
Great for a Sunday meal, this twist on traditional prok roast will melt in your mouth, and the orange sauce adds an unusual accent and complements the curry.
- 1 tablespoon red or yellow curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 2 cloves garlic, minced
- 1 (2-pound) boneless pork loin roast
- 1 cup hard cider, beef broth, or water
- 1 pound fresh dark cherries, stems
- removed, pitted, halved (or frozen, thawed, drained)
- 1/4 cup dried cherries
- Zest and juice of an orange
- 2 teaspoons balsamic vinegar
- Pinch of cayenne or more to taste
- Combine curry powder, salt, allspice and garlic in a small bowl and massage into pork
- Spray a large nonstick skillet with nonstick cooking spray and set over medium-high heat. When skillet is hot, sear roast, turning every 30 to 60 seconds to lightly brown all sides.
- Transfer roast to a slow cooker or crockery pot, add hard cider or other liquid, cover, and cook on LOW for 6 to 8 hours or until internal temperature of the roast reaches 145 degrees F. Transfer roast to a cutting board and tent with foil to keep warm.
- Meanwhile, place cherries, orange zest and juice, balsamic vinegar and cayenne in a medium-sized saucepan over medium heat. Cook, stirring occasionally, until cherries break down and mixture is thickened, about 15 minutes. If sauce begins to stick to the pan, stir in 1 to 2 tablespoons of water.
- Slice pork and fan onto a plate. Spoon sauce on top of pork and serve immediately.