Apple Cider Pork Loin
1 boneless pork loin (2 lbs.)
¾ tsp. salt
¼ teaspoon pepper
2 cups apple cider
3 springs fresh rosemary
½ cup dried cherries
5 tsp. cornstarch
Directions: Sprinkle pork with salt and pepper. In a nonstick skillet, brown the pork for about 4 minutes on each side. Pour 1 cup of apple cider into slow cooker. Place one spring of rosemary in slow cooker; top with meat; then with remaining rosemary. Place the cherries around the roast. Cover and cook on low for 5-6 hours.
Strain the liquid; reserve the liquid and place in a small saucepan. Stir in ¾ cup of cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes, or until thickened. Serve with meat. Yield: 6 servings. Serving: 4 oz.
Per 4 oz. serving:
237 calories, 15 g/carbohydrate, 1 g/fat