Ingredients
1 boneless pork loin roast (3 to 4 pounds)1 teaspoon salt1/2 teaspoon pepper1 tablespoon canola oil3/4 cup cherry preserves1/2 cup dried cherries1/3 cup balsamic vinegar1/4 cup packed brown sugar
Preparation
Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.
Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low until tender (a thermometer inserted in pork should read at least 145°), 3-4 hours.
Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.
