Ingredients
1 boneless pork loin roast (3 pounds)1-1/2 teaspoons salt, divided3/4 teaspoon pepper, divided1/4 cup olive oil, divided3 medium apples, sliced1-1/2 cups unsweetened apple juice6 medium onions, sliced (about 5 cups)3 tablespoons balsamic vinegar1-1/2 cups frozen pitted dark sweet cherries1/2 cup cherry juice
Preparation
Preheat oven to 350°. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat; brown roast on all sides. Add apples and apple juice to pan. Bake, uncovered, 50-60 minutes or until a thermometer inserted in pork reads 145°, basting occasionally with pan juices.
Meanwhile, in a large skillet, heat remaining oil over medium heat. Add onions and the remaining salt and pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low. Cook 35-40 minutes or until deep golden brown, stirring occasionally. Keep warm.
Remove roast and apples to a serving plate; tent with foil. Let roast stand 10 minutes before slicing.
Skim fat from pork pan juices. Place over medium-high heat; add vinegar and cook 1 minute, stirring to loosen browned bits from pan. Stir in cherries and cherry juice. Bring to a boil; cook 10-15 minutes or until mixture is reduced to about 1 cup. Serve pork, apples and onions with cherry glaze.
