Cherry-Glazed Pork Pot Roast with Herbs

By kallen2302

This is one you have to try just to see how good it is. Pork is a natural complement to fruit, from applesauce and rhubarb to mango and pineapple.
Here,we use cherry preserves made tart with vinegar as the glaze and braising
liquid, And it uses fresh rosemary, whole sage leaves, and plenty of chopped parsley and thyme to make it even better. The slow cooker takes care of the basting.

COOKER: Large round or oval
SETTINGS AND COOK TIMES: HIGH for 2 hours, then LOW for 6 hours

Ingredients

• One 3 1/2 to 4-pound rolled boneless pork loin roast
• 3 tablespoons chopped fresh Italian parsley
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 4 fresh sage leaves
• 3 cloves garlic. quartered
• 2 medium-size yellow onions. sliced
• One 12-ounce jar tart cherry preserves
• 2 tablespoons honey
• 1/4 cup red wine vinegar
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup slivered almonds

Preparation

Step 1

1. Remove the string from the pork roast and trim any visible fat. Sprinkle with the chopped parsley, rosemary, and thyme; lay the sage leaves on lop. Roll up and tie at 2-inch intervals with heavy string. Pierce the roast all over with a paring knife and insert the slivers of garlic. Spray the inside of crock with nonstick cooking spray and place the onions in the bottom. Place the roast on the onions. Coat with a little cooking spray, Cover and cook on high for 2 hours.
2. Combine the preserves, honey, vinegar, cloves, cinnamon, and salt in a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 2 to 3 minutes, stirring frequently.Add the almonds. Pour the glaze over the pork roast, reduce the heat setting to LOW, cover, and cook for another 6 hours, until the meat is tender when pierced with the tip of a knife and an instant-read thermometer registers about 160°F.
3. Transfer to a platter, cover with aluminum foil, and let stand for 10 minutes before removing the string and carving into thick slices. Serve with the crock juices spooned over the top.