Pork Roast with Sherry Plum Sauce
2 variations: Pork and Vegetable Stir Fry, Warm Pork Salad
Contributed by Diane S.
Formatted by Cindy Greene for Friendly Freezer 1/26/00
Recipe By : Betty Crocker's Slow Cooker Meals
Serving Size : 12 Preparation Time :0:00
Categories : Betty Crocker Slow Cooker
Amount Measure Ingredient -- Preparation Method
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4 pounds pork loin -- boneless
2 tablespoons vegetable oil
1 cup dry sherry
1 tablespoon dry mustard
2 tablespoons soy sauce
1 1/2 teaspoons dried thyme
1 1/4 teaspoons ground ginger
1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic -- minced
1/2 cup plum jam
Trim excess fat from pork. Heat oil in large skillet over medium high
heat. Cook pork in oil about 10 minutes, turning occasionally until
brown on all sides.
Place pork in slow cooker. Mix remaining ingredients except jam; pour
over pork. Cover and cook on low heat 7-9 hours, until pork is tender.
Remove pork from slow cooker; cover and keep warm. Skim fat from juices
if desired; stir jam into juices. Cover and cook on high heat about 15
minutes or until jam is melted; stir.
Serve 1/3 of pork with sauce now with white or brown rice and steamed
snow pea pods. Cut remaining pork into thin strips. Place 2 cups pork
strips in each of two freezer containers. Pour 1/4 cup sauce into each
container. Cover and freeze. To thaw, place in refrigerator for about 8
hours. Use as directed for Pork and Vegetable Stir-Fry and Warm Pork
Salad.
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Pork and Vegetable Stir Fry (Pork Roast with Sherry Plum Sauce)
Recipe By : Betty Crocker's Slow Cooker Meals
Serving Size : 4 Preparation Time :20:00
Categories : Betty Crocker Slow Cooker
Amount Measure Ingredient -- Preparation Method
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2 cups Pork Roast with Sherry Plum Sauce -- thawed
1/4 cup apple juice
2 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
1/4 cup slivered almonds
16 ounces fresh stir-fry vegetables
1 clove garlic -- minced
3 cups cooked rice -- hot
Shake apple juice, sherry, soy sauce and cornstarch in covered
container; set aside.
Heat oil in large skillet or wok over medium-high heat. Add almonds;
stir-fry until golden brown. Remove almonds and set aside.
Add vegetables and garlic to skillet. Stir-fry about 5 minutes or until
vegetables are crisp-tender. Add pork with juices to skillet. Cook 2-3
minutes, stirring frequently, until sauce is thickened and bubbly. Serve
pork over rice. Sprinkle with almonds.
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Warm Pork Salad (Pork Roast with Sherry Plum Sauce)
Recipe By : Betty Crocker's Slow Cooker Meals
Serving Size : 4 Preparation Time :0:00
Categories : Betty Crocker Slow Cooker
Amount Measure Ingredient -- Preparation Method
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2 cups Pork Roast with Sherry Plum Sauce -- thawed
2 teaspoons vegetable oil
2 apples -- in thin wedges
1 small onion -- sliced
6 cups coleslaw mix
1/2 teaspoon salt
Plum Dressing:
1/4 cup plum sauce from roast
2 tablespoons plum jam
1 tablespoon cider vinegar
2 teaspoons dijon mustard
1/4 teaspoon pepper
Drain plum sauce from pork; reserve.
Prepare Plum Dressing by mixing all dressing ingredients together well.
Set aside.
Heat oil in large skillet over medium heat. Cover and cook aples and
onion about 5 minutes, stirring occasionally. Stir in coleslaw mix;
sprinkle with salt. Cover and cook 2 minutes or until crisp=tender.
Remove coleslaw mixture from skillet; keep warm. Increase heat to
medium-high. Cook pork in skillet 2 minutes, stirring frequently, until
warm. Stir in Plum Dressing. Cook 1 minute or until slightly thickened.
Spoon pork mixture over coleslaw mixture.
September 98 Recipes