Pork Loin with Winter Fruits Recipe
Ingredients
| 1 boneless pork loin roast (2 3/4 to 3 lbs.), trimmed of fat | ||
| Freshly grated nutmeg | ||
| Salad oil | 2 Teaspoon | |
| Onion | 1 Large, finely chopped | |
| 1/2 cup each pitted prunes and dried apricots | ||
| 1 cup dried apple slices | ||
| Dry mustard | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Dry sherry | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Honey | 1 Tablespoon | |
Directions
Sprinkle pork on all sides with nutmeg.
Heat oil in a wide nonstick frying pan over medium-high heat; add pork and brown well on all sides.
Meanwhile, in a 4-quart or larger electric slow cooker, combine onion, prunes, apricots, and apples; sprinkle with mustard, cinnamon, and salt.
In a small bowl, mix sherry, lemon juice, and honey.
Place pork on top of fruit mixture; pour sherry mixture over pork.
Cover and cook at low setting until pork is very tender when pierced (7 1/2 to 8 1/2 hours).
Lift pork to a warm platter.
To serve, slice pork across the grain; spoon fruits around meat.
Heat oil in a wide nonstick frying pan over medium-high heat; add pork and brown well on all sides.
Meanwhile, in a 4-quart or larger electric slow cooker, combine onion, prunes, apricots, and apples; sprinkle with mustard, cinnamon, and salt.
In a small bowl, mix sherry, lemon juice, and honey.
Place pork on top of fruit mixture; pour sherry mixture over pork.
Cover and cook at low setting until pork is very tender when pierced (7 1/2 to 8 1/2 hours).
Lift pork to a warm platter.
To serve, slice pork across the grain; spoon fruits around meat.
Chef
