Poke Me Pork

• Pork Roast
• Olive Oil
• Salt
• Ground Black Pepper
• 1/4 Onion chopped
• 2 Garlic cloves sliced
• Curry Powder
• Chili Powder
• Sherry Wine
• 1 can of Chicken Broth
• Cranberry juice
• Butter
• Cinnamon
• Garlic Powder
• 2 Apples
• Flour

1. Flour pork-press all sides in flour.
2. Sautee fresh garlic and onions in enough olive oil to coat until onions start to brown. Add pinch of salt and pepper. Add 1/4 tsp of curry powder (enough to spread around, don't go crazy). Add 1/4 tsp of chili powder. Add enough Sherry wine to spread around bottom of pan. Heat to medium high. Brown each side of pork. Remove pork and set aside.
3. Add 1 cup of cranberry juice, 1 tsp curry powder, 1 tsp chili powder, 1 tsp salt , 1 tsp pepper and 1 tsp garlic powder. Add 1 cup sherry and 1 can of chicken broth with 1/4 stick of butter. Bring to boil then let simmer. While simmering, add pork, cover for 2 hours.
4. Sauce:
5. About 15-20 minutes before pork has finished simmering, cut up apples and boil them in a pot. Mash apples in pot and set aside until pork has cooked. When pork has cooked, take pork out of pan and set aside. Add apples to sauce that pork was cooking in. Add 1 tsp of cinnamon and slowly stir 2 tbsp flour into sauce until sauce has thickened. If sauce does not come to a gravy-like thickness, then add more flour. Place pork back into gravy for two minutes to heat up.
6. Place pork on plate, ladle gravy on top and serve it, bitch!

pork roast, olive oil, salt, ground black pepper, ubc onion, garlic, curry, chili powder, sherry wine, chicken broth, cranberry juice, butter, cinnamon, garlic, apples, flour

Taken from www.epicurious.com/recipes/member/views/poke-me-pork-50013436 (may not work)