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