Pork Roast with Mushrooms and Brown Sugar Apricot Sauce
2 pounds boneless pork loin
Extra virgin olive oil, as needed
Sea salt and fresh ground pepper
5 cloves garlic, chopped
1 large sweet onion, sliced
2 cups sliced Baby Bella mushrooms
A sprig of fresh rosemary
For the sauce:
1 8-oz. jar apricot jam, "no sugar" style
1 1/2 cups unsweetened pomegranate juice
1/4 cup balsamic vinegar
Dash of brandy or wine, optional
4-6 tablespoons organic light brown sugar or honey
2 teaspoons dried Italian Herbs- oregano, thyme, sage, rosemary
1/2 teaspoon cinnamon
1/2 teaspoon mild curry
Turn on your slow cooker to low. Place the pork loin into the slow cooker. Drizzle with a little olive oil and season with sea salt and fresh ground pepper. Throw in the garlic, onions and mushrooms. Toss in a sprig of rosemary. To make your sauce, combine the apricot jam, pomegranate juice, balsamic vinegar, brandy or wine. Stir in the brown sugar, herbs and spices, till smooth. Pour over the pork loin and mushrooms. Cover and cook for about five hours. Test the internal temperature with a meat thermometer. It should read 145 degrees F (up to 160 degrees F for well done). Take the roast out of the cooker, tent with a piece of foil, and allow it to rest for ten minutes. Remove the sprig of rosemary and pour the sauce and mushrooms into a medium sauce pan; keep warm until serving. If the sauce is thin, thicken it with a slurry of tapioca or arrowroot (dissolve 1 tablespoon of either starch in two tablespoons cool water or liquid; then add it to the heated sauce; whisk until thickened).
Serves 4 to 6.
