Great for a Sunday meal, this slow cooker twist on traditional pork roast will melt in your mouth. And the orange sauce adds an unusual accent and complements the curry. Break out your Crock Pot and whip this up this weekend!
Slow Cooker Curry Pork Roast with Cherry Orange Sauce
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
1. Combine curry powder, salt, allspice and garlic in a small bowl and massage into pork.
2. 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.
3. 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.
4. 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.
5. Slice pork and fan onto a plate. Spoon sauce on top of pork and serve immediately.
Per serving: 14g carbs, 1g fiber, 27g protein, 7g fat, 2.5g saturated fat, 195 mg sodium, 82mg cholesterol, 239 calories, 63 calories from fat.
Counting your carbs? Try these low-carb slow cooker recipes.
More Crock Pot and slow cooker recipes
- Crock Pot pork chops in tomato sauce recipe
- Spanish rice in a Crock Pot
- Jambalaya in a Crock Pot