Recipe by Pinaygourmet #345142
This recipe is from Cosmopolitan Magazine, yet again. I havent made this one yet, but it looked really great and seemed really tasty. Please post a review if any of you gets a chance to try this in your kitchen.
Top Review by Montana Heart Song
I used vegetable oil and I also had dried pitted purple plums. I stuck the whole cloves in the top of the roast. I kept the roast warm, poured the juice and fruit through a colandar to serve separately from the roast. I put the juice in a container in the freezer to have the fat rise to the top to skim off. If I make again I would put the spices and the fruit with a little water in a sauce pan and heat to simmer and let the spices penetrate the fruit.Then pour over the roast and in the pan. I would still brown the onions and roast and use the Dr.Pepper.The sauce was good but I like it more flavorable and I think by putting the spices in a saucepan with other ingredients it would give it that extra flavor.
- 2 medium onions, sliced
- 2 tablespoons canola oil
- 4 lbs pork loin roast
- salt and pepper
- 5 cloves
- 2 cinnamon sticks
- 1 whole bay leaf
- 1 (12 ounce) can Dr. Pepper cola
- 1 1⁄2 cups dried apricot halves
- 1 1⁄2 cups pitted prunes
Directions See How It's Made
- Place sliced onions in a slow cooker. In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper, then brown on all sides. Place browned roast in slow cooker on top of sliced onions.
- Add cloves, cinnamon stick and bay leaf to cooker. Pour can of Dr. Pepper over roast and top with dried fruit. Cover and cook 3 to 4 hours on high-heat setting for 8 to 9 hours or until thermometer inserted into center of roast reads 160°F.
- Remove roast from slow cooker and let rest 5 to 10 minutes. Meanwhile, using a slotted spoon, remove onion, fruit and spices. Discard whole spices. Skim grease from sauce. Slice roast and serve topped with onions and fruit and a little sauce.
- Serving idea: Serve over garlic mashed potatoes.