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Ingredients
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground allspice
- 1 (2 lb) boneless pork loin roast
- Non-stick cooking spray
- 1/2 cup water
- 1 bag(16 oz) frozen dark cherries, thawed, drained and halved.
- 1/4 cup currants or dark raisins
- 1 teaspoon balsamic vinegar
- 1 teaspoon grated orange peel
- 1/8 to 1/4 teaspoon red pepper flakes
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Directions
1. Combine chili powder, salt, garlic powder, paprika and allspice in small bowl. Sprinkle mixture over entire roast and press down firmly with fingertips to adhere
2. Heat medium skillet over medium-high heat until hot. Coat skillet with cooking spray. Add pork; brown lightly.
3. Coat slow cooker with cooking spray. Add pork (browned side up).
4. Add water to skillet and scrape to deglaze. Pour drippings around sides of roast. Cover; cook on LOW 2 hours or until meat reaches 145 degrees (for tenderness, do not cook on HIGH or let meat go beyond 145 degrees).
5. Remove pork. Cover to keep warm (The meat will continue to cook and the temp will rise 10-12 degrees).
6. Pour pan drippings through paper towel-lined sieve. Set drippings aside.
7. Add cherries and remaining ingredients to slow cooker. Cover and cook on HIGH 30 minutes.
8. To serve, slice pork and spoon pan drippings over meat. Serve salsa in a bowl, warm or cold. |
