Slow Cooked Pork Loin with Dried Cherries and Baby Onions
Transform your dinner table into a masterpiece with this Slow Cooked Pork Loin with Dried Cherries and Baby Onions. This elegant dish marries the savory richness of perfectly seared pork loin with the subtle sweetness of dried cherries and the caramelized depth of baby onions. Slow-cooked to tender perfection, the pork absorbs the tangy balsamic vinegar and herbaceous thyme, creating a complex and crowd-pleasing flavor profile. The silkily thickened sauce drapes over the juicy slices, making every bite a balance of sweet, savory, and umami notes. With just 15 minutes of prep time and a low-and-slow cooking method, this recipe is both effortless and impressive, perfect for holiday gatherings or a refined family dinner. Serve with your favorite roasted vegetables or a creamy side dish to complete this restaurant-worthy meal.
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Recipe Information
Ingredients
- 3 pounds pork loin roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 pound baby onions, peeled
- 3 cloves garlic, minced
- 1 cup chicken broth
- 3 tablespoons balsamic vinegar
- 1 cup dried cherries
- 4 sprigs fresh thyme sprigs
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Season the pork loin roast on all sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 4-5 minutes per side.
Transfer the seared pork loin to a slow cooker.
In the same skillet, add the baby onions and cook for 2-3 minutes, stirring occasionally, until they begin to caramelize. Add the minced garlic and cook for another 30 seconds. Transfer the onions and garlic to the slow cooker.
Pour the chicken broth and balsamic vinegar into the slow cooker. Add the dried cherries and nestle the fresh thyme sprigs around the pork loin.
Cover and cook on low for 5 hours, or until the pork is tender and cooked through (internal temperature should reach 145°F).
Once cooked, transfer the pork loin to a cutting board and let it rest for 10 minutes.
Remove the thyme sprigs from the slow cooker. In a small bowl, mix the cornstarch and water to form a slurry. Stir the slurry into the liquid in the slow cooker to thicken the sauce. Allow it to cook for another 5-10 minutes on high until the sauce thickens.
Slice the pork loin and arrange it on a serving platter. Spoon the baby onions, cherries, and sauce over the top.
Serve warm and enjoy!
Nutrition Facts
Calories |
4008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.0 g | 281% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 6153 mg | 268% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 66.1 g | ||
| Protein | 377.2 g | 754% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 6907 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
