Pork Roast with Sherry-Plum Sauce

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  • 20 min prep time
  • 9 hr 35 min total time
  • 11 ingredients
  • 12 servings

Ingredients

4-pound pork boneless loin roast
2
tablespoons vegetable oil
1
cup dry sherry
1
tablespoon ground mustard (dry)
2
tablespoons soy sauce
1 1/2
teaspoons dried thyme leaves
1 1/4
teaspoons ground ginger
1
teaspoon salt
1/4
teaspoon pepper
3
cloves garlic, finely chopped
1/2
cup plum jam

Directions

  1. 1 Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
  2. 2 Place pork in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except jam; pour over pork.
  3. 3 Cover and cook on low heat setting 7 to 9 hours or until pork is tender.
  4. 4 Remove pork from cooker; cover and keep warm. Skim fat from pork juices in cooker if desired. Stir jam into juices.
  5. 5 Cover and cook on high heat setting about 15 minutes or until jam is melted; stir. Serve sauce with pork.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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