Pork Roast with Plum Sauce |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 10 |
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This juicy roast lends itself to variation, as apricot preserves would also work well. The flavors blend together perfectly to create a subtle hint of Asian flair. â Jeannie Klugh, Lancaster, Pennsylvania Ingredients:
1 boneless whole pork loin roast (4 pounds) |
2 tablespoons canola oil |
1 cup sherry |
2 tablespoons dried thyme |
2 tablespoons soy sauce |
4 garlic cloves, minced |
1 tablespoon ground mustard |
1-1/2 teaspoons ground ginger |
1 teaspoon garlic salt |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup plum jam |
2 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. Cut roast in half. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 4-qt. slow cooker.
2. In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low for 5 to 6 hours or until a meat is tender. Remove meat to a serving platter; keep warm. Let stand for 10-15 minutes before slicing.
3. Skim fat from cooking juices; transfer to a small saucepan. Add jam. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with gravy. Yield: 10 servings.
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