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Pork Roast with Cherries Recipe

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This recipe for Pork Roast with Cherries, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurel Clausing
Added: Saturday, March 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (2- to 2 1/2 lb.) boneless pork shoulder roast
1 med. onion, sliced
2 TB. cooking oil
1 c. dried cherries
1 TB. quick cooking tapioca
1/2 c. apple juice or apple cidar
1 TB. snipped fresh thyme (or 1 tsp. dried thyme crushed)
3-4 c. hot cooked rice or noodles
1/2 tsp. pepper

Directions:
Directions:
Trim fat from meat. If necessary, cut roast to fit into a 3 1/2-, 4-, 5-. or 6-quart crock pot. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Sprinkle tapioca, dried thyme (if using), and pepper over meat. Add onion and dried cherries. Pour apple juice or cider over all. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours. Transfer meat to serving platter; cover to keep warm. For sauce, skim fat from cooking juices. If using, stir fresh thyme into juices. Serve meat and cooking juices with hot cooked rice or noodles.

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Every time I have made this roast, I have used a pork tenderloin. The big ones that Strack would have on sale which were about 9 lb. I would cut the tenderloin into 3-3lb. roasts. They have very little fat on them.

 

 

 

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