This recipe is from Sandra Lee, www.foodtv.com.
2 medium onions, sliced
2 tablespoons canola oil
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4 pounds pork loin roast
Salt and freshly ground black pepper
2 sticks cinnamon
1 bay leaf
1 (12-ounce) can peppary soda (recommended: Dr Pepper)
1½ cups dried apricot halves
1½ cups pitted prunes
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 three to four hours on high setting or eight to nine hours on low, or until instant-read thermometer inserted into center of roast registers 160 degrees. Remove roast from slow cooker and let rest five 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.