Peppery Pork Roast

Sandra Lee

Recipe courtesy Sandra Lee

Show: Semi-Homemade CookingEpisode: Fast/Slow Cooking

Picture of Peppery Pork Roast Recipe Photo: Peppery Pork Roast Recipe
Rated 3 stars out of 5
  • Rate This Recipe
  • Read 70 Reviews
Total Time:
20 min
Prep
20 min
Yield:
8 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 2 medium onions, sliced
  • 2 tablespoons canola oil
  • 4 pounds pork loin roast
  • Salt and freshly ground black pepper
  • 5 cloves
  • 2 sticks cinnamon
  • 1 bay leaf
  • 1 (12-ounce) can peppery soda (recommended: Dr Pepper)
  • 1 1/2 cups dried apricot halves
  • 1 1/2 cups pitted prunes

Directions

Slice onions and place in slow cooker.

In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper, then brown on all sides. Place browned roast in slow cooker on top of sliced onions. Add cloves, cinnamon stick, and bay leaf to cooker. Pour can of cola over roast and top with dried fruit. Cover and cook 3 to 4 hours on High setting or 8 to 9 hours on Low, or until thermometer inserted into center of roast registers 160 degrees F on an instant-read thermometer. Remove roast from slow cooker and let rest 5 to 10 minutes. Meanwhile, using a slotted spoon, remove onion, fruit and spices. Discard whole spices. Skim grease from sauce. Slice roast and serve topped with onions and fruit and a little sauce.

Serving Ideas: Delicious over garlic mashed potatoes.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 70 reviews

  • on October 30, 2011

    Flag

    This was a hit! Easy to prepare and delicious over the mashed potatoes as recommended. I substituted a can of apricot pie filling for the dried apricots and it was moist and juicy. I'll definately make this again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 13, 2011

    Flag

    Cooked mine in the oven at 300 degrees for five hours. This is my mom's recipe. Poke holes in the pork sirloin roast and insert garlic pieces in each hole. I made a butter garlic compote with onion powder, salt, and pepper mixed in. Then poked that into the holes. Poured two cans of Dr. Pepper in the pan, although one would have done the job. Then I sprinkled a packaged of onion soup mix onto the top of the roast with salt & pepper. For the gravy I mixed two tablespoons of corn starch with water & tablespoon of flour. Then mix it into the pan drippings and bring to a boil. Simmer until it thickens. That's it and my goodness it was tender & delicious. Served with a side of carrots and baked potato.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 27, 2011

    Flag

    It was just ok. Meat was tender, but not much flavor. Won't be making it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Pork Roast Rub

Pork Roast Rub

Rated 4 stars out of 5
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google