Slow Cooker Fruit Stuffed Pork Roast Recipes

Steps:

• To cut pork roast so that it can be filled and rolled, cut horizontally down length of pork about 1/2 inch from top of pork to within 3/4 inch of opposite side; open flat. Turn pork so you can cut other side. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness. Remove plastic wrap.
• Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat. Cook garlic and mushrooms in oil, stirring frequently, until liquid has evaporated. Stir in spinach, bread crumbs and cheese.
• Spread mushroom mixture on inside surfaces of pork. Roll up pork; tie with kitchen twine. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil until brown on all sides. Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle with salt.
• Cover and cook on low heat setting 6 to 7 hours or until pork is tender.

Steps:

• Place onion in 4- to 5-quart slow cooker. Place pork on onion; top with fruit. Mix remaining ingredients; pour over fruit.
• Cover and cook on low heat setting 7 to 9 hours or until pork is tender. Serve fruit mixture over pork. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Steps:

• Cut horizontally down center length of pork to within 3/4 inch of opposite side. Open flat. From center, cut horizontally to within 3/4 inch from left side edge. Turn pork; repeat cutting to other side; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness. Remove plastic wrap.
• Mix mustard and butter. Spread half of mustard mixture on inside surfaces of pork. Mix stuffing and fruit; spread over mustard-coated surfaces. Roll roast; tie with kitchen twine. Spread remaining mustard mixture over outside of roast; rub with brown sugar.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil until brown on all sides. Place pork in 4 1/2- to 6-quart slow cooker. Pour apple juice into skillet; cook 2 to 3 minutes to dissolve any caramelized juices in bottom of skillet. Stir in salt and pepper; pour over pork.
• Cook on low heat setting 6 to 8 hours or until meat thermometer inserted into center of pork reads 160°F.

Steps:

• In a small bowl, combine the first 7 ingredients; set aside. Cut roast in half; sprinkle with salt, pepper and ginger. , Transfer to a 5-qt. slow cooker. Pour fruit mixture over roast. Place apple and parsley around roast. Cover and cook on low until meat is tender, 5-6 hours. , Transfer meat to a serving platter. Let stand for 10-15 minutes before slicing.

Steps:

• Preheat the oven to 375 degrees F.
• In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.
• In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
• Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn). Mix the breadcrumbs into the sausage mixture.
• Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
• Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
• Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.

Steps:

• Heat oven to 350°. Place pork, fat side up, on cutting board. Cut horizontally through center of pork almost to opposite side. Open pork like a book. Layer dried fruits and onion in opening. Bring halves of pork together; tie at 1-inch intervals with kitchen twine. Turn pork so fat is on bottom. Mix salt, thyme, cinnamon and pepper in small bowl; rub into pork.
• Heat oil in roaster over medium-high heat. Cook pork in oil until brown on all sides. Add 2 tablespoons of the apple cider. Cook pork, turning frequently, until cider caramelizes and surface of pork turns dark brown. Repeat browning with additional 2 tablespoons cider. Add remaining cider. Insert meat thermometer so tip is in thickest part of pork.
• Cover and bake 1 hour 30 minutes to 2 hours or until pork is no longer pink in center and thermometer reads 155°. Remove pork from pan, cover with aluminum foil and let stand about 15 minutes until temperature rises to 160°. Serve pork with Apple Cider Gravy.

Steps:

• In a bowl, combine the plums, apricots, ginger, 3/4 teaspoon cumin, orange zest, cinnamon, salt and pepper; set aside. Untie roast and separate pieces. Spoon fruit mixture onto one piece. Top with the second piece; retie with kitchen string. Place on a rack in a shallow roasting pan., Combine the brown sugar, flour, cornstarch, mustard, vinegar and remaining cumin until smooth; rub over roast. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer in the pork reads 145°. Let stand for 10 minutes before slicing.

Steps:

• Place pork on cutting board, and cut horizontally through center of pork almost to the opposite side. Open pork like a book.
• Layer dried fruits and onion flakes in opening, and bring halves of pork together and tie at 1 inch intervalswith kitchen twine.
• In a small bowl, combine salt, thyme, cinnamon, and black pepper and rub into roast.
• Place roast in skillet with oil and brown roast on all sides.
• Place roast in slow cooker sprayed with cooking spray and pour apple cider in bottom of cooker.
• Cover and cook on low for 3-4 hours . Partially cool before slicing.

Steps:

• Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
• Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
• Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
• Open pork roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan.
• Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
• Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy.
• Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast.

Steps:

• Place pork roast on a cutting board. With a sharp knife, cut a 5-inch slit into the top of the roast, being careful not to cut clear through to the bottom of the roast. Spoon the sauerkraut into the pork roast, pressing it into the slit with the bottom of the spoon.
• Place the roast in the slow cooker, and cook on Low for 8 to 9 hours.