Pork Loin with Winter Fruits
|Boneless pork loin roast||3 Pound, trimmed of fat (1 Piece)|
|Freshly grated nutmeg||1 Teaspoon|
|Salad oil||2 Teaspoon|
|Onion||1 Large, finely chopped|
|Dried apricots||1⁄2 Cup (8 tbs)|
|Pitted prunes||1⁄2 Cup (8 tbs)|
|Dried apple slices||1 Cup (16 tbs)|
|Dry mustard||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
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.