Cider Pork Roast

• 1 boneless pork loin roast (2 pounds)
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups apple cider or unsweetened apple juice, divided
• 3 sprigs fresh rosemary
• 1/2 cup dried cherries
• 5 teaspoons cornstarch

1. Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm.
2. Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat.

pork loin, salt, pepper, apple cider, rosemary, dried cherries, cornstarch

Taken from www.tasteofhome.com/recipes/cider-pork-roast/ (may not work)