Ever since I discovered canned pears spiked with cinnamon, I've been finding savory applications for the sweet, warming fruit. It partners incredibly well with the pork, red onion, and Dijon mustard in this meal. Kids love the look and taste of little fingerling potatoes. If you can find them, use a medley of red, gold, and purple fingerling potatoes; they add great color to the feast. For finicky eaters, eliminate the onion, replacing it with baby carrots, if desired.
- 1/2 cup thinly sliced red onion
- 2 cups small fingerling potatoes
- 1 (1-pound) boneless pork loin roast
- Salt and freshly ground black pepper
- 1 (15-ounce) can cinnamon-flavored pear halves, drained and liquid reserved
- 1 tablespoon Dijon mustard
Arrange the onion and potatoes in the bottom of a slow cooker. Season the pork all over with salt and pepper and place on top of the onion and potatoes.
In a small bowl, whisk together the liquid from the canned pears and the mustard. Pour the mixture over the pork. Arrange the pear halves over the pork.
Cover and cook on low for 8 to 10 hours, until the pork is very tender.
Slice the pork and serve with the pear halves, potatoes, and onion.
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Source: The Robin Takes 5 Cookbook for Busy Families by Robin Miller
Submitted By: b smith
Pork Roast with Cinnamon Pears & Fingerling Potatoes