Pork Roast with Sherry-Plum Sauce

Pork Roast with Sherry-Plum Sauce

Enjoy this pork recipe served with sherry-plum sauce – a slow cooked dinner.

Prep Time

20

Minutes

Total Time

9:35

Hrs:Mins

Makes

12

servings

4-pound pork boneless loin roast
2
tablespoons vegetable oil
1
cup dry sherry
1
tablespoon ground mustard (dry)
2
tablespoons soy sauce
1 1/2
teaspoons dried thyme leaves
1 1/4
teaspoons ground ginger
1
teaspoon salt
1/4
teaspoon pepper
3
cloves garlic, finely chopped
1/2
cup plum jam
  1. Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
  2. Place pork in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except jam; pour over pork.
  3. Cover and cook on low heat setting 7 to 9 hours or until pork is tender.
  4. Remove pork from cooker; cover and keep warm. Skim fat from pork juices in cooker if desired. Stir jam into juices.
  5. Cover and cook on high heat setting about 15 minutes or until jam is melted; stir. Serve sauce with pork.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cut pork into thin strips. Place 2 cups pork in each freezer or refrigerator container. Pour 1/4 cup sauce into each container. Cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen pork mixture, place container in the refrigerator about 8 hours.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 3g,),
  • Cholesterol 70mg;
  • Sodium 400mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 0g,
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 3 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.