| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 649 |
| Total Fat | 32 g |
| Saturated Fat | 10 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 5 g |
| Sugar | 30 g |
| Protein | 47 g |
| Cholesterol | 143 mg |
| Sodium | 835 mg |
| Serving Size | 1 of 8 servings |
| Calories | 649 |
| Total Fat | 32 g |
| Saturated Fat | 10 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 5 g |
| Sugar | 30 g |
| Protein | 47 g |
| Cholesterol | 143 mg |
| Sodium | 835 mg |
Reviews
I have made this several times and it is delicious. One time I didn’t have potatoes so I used noodles. Almost as good. I wish the fruit held it’s shape a little better but not the fault of the recipe. I has earned a spot in my favorites binder!
Please try this pork roast! The flavor, smell, and appearance were all wonderful. I used a 5 pound pork loin in a large, oval, fairly new, Crockpot (I note that because they cook faster and cooked it on high for 3 1/2 hours. I made sure to salt and pepper the roast well before browning in a non-stick pan. I placed the roast fat side up on top of the onions and stuck the cloves into the little bit of fat that was left after browning. Do NOT add the pan drippings, that will just make it greasy. I followed the directions exactly, EXCEPT I accidentally started to put in garlic cloves (I will blame that on it being early Sunday morning. I left about three whole cloves in it and I think it was a good mistake! I will cut back the fruit to one cup each next time, as I had way too much. It’s August and I already know what we are eating for Christmas Eve! I also want to add that it was not too sweet as I had feared and it was very moist. Beautiful platter!
I’m not sure how some of those who gave this a bad review could do so. This is an excellent recipe and I have made it several times. It is definitely a family favorite especially when served with garlic mashed potatoes. If your roast was dry it is possible that you didn’t season it properly before browning it.
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.
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.
It was just ok. Meat was tender, but not much flavor. Won’t be making it again.
Amazing flavor..healthy too because of the extremely lean pork loin! Definately a recipe I will make again and again. Thanks Sandra..keep the recipes coming.
This was great, why didn’t it get 5 stars across the board????
This recipe and outrageous…..I am not a fan of prunes so I switched the prunes for dried figs…my husband and I could not stop eating eat!
I happened to see Sandra’s show the other day and was intrigued by this recipe. I rarely ever cook pork, but I thought this recipe sounded delicious due to the addition of spices and apricots and prunes………….plus, I’ve never cooked anything in which I had to add a cola. I was willing to give it a try. I missed the part in which Sandra said to use Dr. Pepper………I ended up using a plain old Classic Coke. The pork turned out absolutely unbelievable! So tender, moist, and full of flavor. My husband and mother and niece raved about it. Next time I’ll use a Dr. Pepper and see if there’s a big change in flavor. But using the Coke seemed to work very well. I took all the juices with the onions and fruit and blended them together, added a bit of flour, and thickened on top of the stove. This made an awesome grave to ladle over the meat and whipped potatoes. This is the first recipe of Sandra’s that I’ve ever tried. A true winner!! Will definitely make again……….probably MANY times!!