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    Jan 2006
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    Default Glazed Pork Roast with Dried Fruit

    Glazed Pork Roast with Dried Fruit
    Source: Better Homes and Gardens
    Makes 8 servings
    Prep: 10 minutes
    Cook: 3 hours (high) or 8 hours (low)
    2 medium onions, sliced
    2 tablespoons canola oil, Wesson
    1 4-pound pork loin roast
    Salt and pepper
    5 whole cloves, McCormick
    2 sticks cinnamon, McCormick
    1 whole bay leaf, McCormick
    1 can (12-ounce) Dr. Pepper
    1-1/2 cups dried apricot halves, Sunsweet
    1-1/2 cups dried plums (pitted prunes), Sunsweet
    1. Place sliced onions in a 3-1/2- to 4-quart slow cooker. In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper. Brown roast on all sides in skillet. Place browned roast in cooker on top of onions.
    2. Add cloves, cinnamon stick, and bay leaf to cooker. Pour Dr. Pepper over roast and top with dried fruit. Cover and cook on high setting for 3 to 4 hours or low setting for 8 to 9 hours, or until internal temperature of roast is 160 degree F.
    3. Remove roast from cooker and let rest 10 minutes. Use a slotted spoon to remove onion, fruit, and spices from cooker; discard spices. Skim grease from sauce in cooker. Slice roast and serve topped with onions, fruit, and a little sauce. Makes 8 servings.

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