cat lover
10-24-2006, 10:31 AM
2 large onions, sliced
2 tbsp canola oil
1~ 4 lb pork loin roast
pepper
3 cloves
2 sticks cinnamon
1 bay leaf
1 can (12 oz) Dr. Pepper
1 1/2 cups dried apricot halves
1 1/2 cups pitted prunes
Place sliced onions in a crockpot. In a large skillet, heat oil over medium high heat. Season pork roast with pepper and then brown on all sides. Place browned roast in crockpot on top of sliced onions. Add cloves, cinnamon stick and bay leaf to cooker. Pour can of Dr. Pepper over roast and top with dried fruit. Cover and cook 3 to 4 hours on HIGH for 8 to 9 hours or till thermometer inserted into center of roast reads 160 degrees. Remove roast from crockpot and let rest 10 minutes. Remove onion, fruit and spices. Discard whole spices. Skim grease from sauce. Slice roast and serve topped with onions and fruit and a little sauce. 8 servings
2 tbsp canola oil
1~ 4 lb pork loin roast
pepper
3 cloves
2 sticks cinnamon
1 bay leaf
1 can (12 oz) Dr. Pepper
1 1/2 cups dried apricot halves
1 1/2 cups pitted prunes
Place sliced onions in a crockpot. In a large skillet, heat oil over medium high heat. Season pork roast with pepper and then brown on all sides. Place browned roast in crockpot on top of sliced onions. Add cloves, cinnamon stick and bay leaf to cooker. Pour can of Dr. Pepper over roast and top with dried fruit. Cover and cook 3 to 4 hours on HIGH for 8 to 9 hours or till thermometer inserted into center of roast reads 160 degrees. Remove roast from crockpot and let rest 10 minutes. Remove onion, fruit and spices. Discard whole spices. Skim grease from sauce. Slice roast and serve topped with onions and fruit and a little sauce. 8 servings