Ingredients
- 3 tablespoons olive oil
- 1 pork loin roast (4 to 5 pounds)
- 1/2 cup dehydrated sliced peaches, cut into small pieces with kitchen scissors
- 1/2 cup dehydrated plum halves, cut into small pieces with kitchen scissors
- 1/2 cup dehydrated apricot halves, cut into small pieces with kitchen scissors
- 1/4 cup dehydrated chopped onions
- 1/4 teaspoon dehydrated tarragon
- 4 dehydrated garlic slices, crushed
- 2 cups sherry
Ingredients
macros
Instructions
- Heat 2 tablespoons of the oil in a large skillet over high heat. Add the roast and sear until nicely browned on all sides. Transfer the roast to a cutting board and let cool until it can be handled. Slice it in half lengthwise, but not all the way through, then open it, like a book.
- Add the remaining 1 tablespoon oil to the skillet, along with the dehydrated fruit, onions, tarragon, garlic, and sherry. Cook over medium heat until the liquid is reduced by half. Remove from the heat and let cool for 5 to 10 minutes.
- Layer the fruit and onions over half the butterflied pork, then fold the other half back over. Transfer to a 6-quart slow cooker and pour any remaining liquid from the skillet over the roast. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
- To serve, cut into 1/2-inch-thick slices.
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