Slow Cooker Pear and Raisin Pork Loin Roast
Ingredients
The roast
-
1-2
kg
pork loin
-
¼
cup
Old Fashioned Dijon Mustard
-
2
tbsp
date paste
-
2
tbsp
white balsamic vinegar
-
1
tbsp
fresh sage, finely chopped
-
1
tsp
fresh thyme, finely chopped
-
1
tsp
Himalayan salt
-
1
tsp
freshly cracked black pepper
-
½
tsp
ground ginger
-
¼
tsp
ground cardamom
The fruits
-
2
firm pears, cored and chopped
-
¼
cup
organic raisins
The sauce
-
1
tbsp
tapioca starch
-
1
tbsp
water
Instructions
- Remove netting from pork loin if present and pat dry.
- Lay the pears and raisins at the bottom of the slow cooker.
- Mix mustard, date paste, balsamic vinegar, sage, thyme, salt, pepper, ginger, and cardamom until well combined and pour over the roast.
- Place the roast over the pears and raisins and refrigerate to marinate overnight if possible.
- Cook on high for 5 hours or until the roast is fork tender.
- Carefully lift the roast to an oven-safe dish and place half the fruits around it.
- Broil the roast for 5 to 7 minutes until golden brown and fruits caramelize.
- Transfer cooking juice and remaining fruits to a saucepan and boil, then simmer for 5 minutes until reduced by half.
- Blend the sauce until smooth, return to saucepan, and bring to boil.
- Dilute tapioca starch in water and add to boiling sauce, whisking until thickened.
- Slice the roast and serve with fruits and gravy.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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