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Pork Loin With Winter Fruits

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Ingredients
  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
  Salt 1⁄4 Teaspoon
  Dry sherry 1⁄2 Cup (8 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Main Dish
Method: 
Slow Cooked
Occasion: 
Christmas
Interest: 
Winter, Gourmet
Ingredient: 
Pork
Preparation Time: 
20 Minutes
Cook Time: 
500 Minutes
Ready In: 
520 Minutes
Servings: 
4

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