Ingredients
1 boneless pork loin (3-4 lbs.)
1 teaspoon salt
1/2 teaspoon pepper
2 Tbls. Buona Cucina Navel Orange Olive Oil
1/3 cup Buona Cucina Dark Cherry Balsamic Vinegar
3/4 cup cherry preserves
1/4 cup packed brown sugar
Directions
Sprinkle roast with salt & pepper.
In large skillet, heat Olive Oil and brown roast on all sides.
Transfer to slow cooker.
In small bowl combine balsamic, cherry preserves and brown sugar.
Pour over roast and cook on low 3-4 hours until tender. (meat thermometer should read at least 145 degrees.)
Remove from slow cooker, tent with foil, and let rest for 15 minutes before slicing.
After skimming the fat from sauce, drizzle over pork and enjoy!
Recipe from Coronado