Prep Time 20 minutes
Cook Time 8 hours
YIELD Makes 4 to 6 servings
INGREDIENTS
2 tablespoons olive oil 2‑1/2 pounds boneless center cut pork loin roast Salt and black pepper 1 medium onion, diced 2 large cloves garlic, minced 2 teaspoons dried thyme 2 parsnips, cut in 3/4-inch slices 2 cups chicken stock, divided 2 tablespoons cornstarch 1/4 cup red wine vinegar 1/4 cup sugar 1/2 cup port or sherry wine 3 pears, cored and sliced 3/4 inch thick 1‑1/2 cups pitted prunesPREPARATION:
- Heat olive oil in large saucepan over medium-high heat. Season pork roast with salt and pepper; brown roast on all sides in saucepan. Place roast in slow cooker.
- Add onion and garlic to saucepan. Cook and stir over medium heat 2 to 3 minutes. Stir in thyme. Add onion mixture and parsnips to slow cooker.
- Combine 1/4 cup of chicken stock with the cornstarch in small bowl; set aside.
- Combine vinegar and sugar in same saucepan. Cook over medium heat, stirring constantly, until mixture thickens into syrup. Add port and cook 1 minute more. Add remaining 1-3/4 cups chicken stock. Whisk in cornstarch mixture and cook until smooth and slightly thickened. Pour into slow cooker.
- Cover; cook on LOW 8 hours or on HIGH 4 hours. During the last 30 minutes of cooking, add pears and prunes. Serve over rice or mashed potatoes or with French bread, if desired.