Dr. Pepper Pork Roast (Crock Pot)

2 medium onions, sliced
2 T. canola oil
1 (4 lbs) pork loin roast
Salt & pepper, to taste
5 whole cloves
2 sticks cinnamon
1 whole bay leaf
1 (12 oz) can Dr. Pepper
1 1/2 c. dried apricot halves
1 1/2 c. dried plums (pitted prunes)

Place sliced onions in a Crock Pot. In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper. Brown roast on all sides in the skillet. Place browned roast in Crock Pot on top of onions. Add cloves, cinnamon sticks, and bay leaf into Crock Pot. Pour Dr. Pepper over roast and top roast with dried fruits. Cover and cook on HIGH heat for 3-4 hours or LOW heat for 8-9 hours or until internal temperature of roast is 160 degrees. Remove roast from Crock Pot and let it rest for 10 minutes. Use a slotted spoon to remove onion, fruit and spices; discard the spices. Skim fat from sauce left in the Crock Pot. Slice roast and serve topped with onions, fruit and sauce.

From the kitchen of ... Mark & Shannon

Pork Chops with Ancho Wine Sauce

1 lb. boneless pork loin chops, 1/2" thick
4 t. southwestern seasoning rub (Char Crust Rub)
1 T. olive oil
1/4 c. Red Bell Pepper Ancho Chili Jam
1/2 c. Cabernet Sauvignon wine

Season pork with rub and set aside. Heat a large skillet over medium-high heat. Add oil and wait until oil is nice and hot before adding the chops. Cook chops for 5 minutes on each side or until done. Remove chops from skillet. Add wine and reduce by half. Add jam to wine in skillet and heat thoroughly. Pour sauce over pork and serve immediately.

Side Dish Idea: Pinto beans and white rice.

4 Servings

From the kitchen of ... Mark & Shannon