Categories: Pork- Main Dish

Ingredients

• cup olive oil, divided
• 3 medium apples, sliced
• 1 1/2 cups unsweetened apple juice
• 6 medium onions, sliced (about 5 cups)
• 3 Tbsp. balsamic vinegar
• 1 1/2 cups frozen pitted dark sweet cherries
• 1/2 cup cherry juice

Directions

1. Preheat oven to 350 degrees. Sprinkle roast with 1 tsp. salt and 1/2 tsp. pepper.

2. In a large oven proof Dutch oven, heat 2 Tbsp. olive oil over medium-high heat; brown roast on all sides.

3. Add apples and apple juice to the pan. Roast 50 to 60 minutes or until a thermometer inserted in pork reads 145 degrees, basting pork occasionally with pan juices.

4. Meanwhile, in a skillet, heat remaining oil over medium heat. Add onions and the remaining salt and pepper, cook and stir 8 to 10 minutes or until softened. Reduce heat to medium-low; cook onions 35 to 40 minutes or until deep golden brown, stirring occasionally. Keep warm.

5. Skim fat from pork pan juices. Place over medium-high heat; add vinegar and cook 1 minutes, stirring to loosen browned bites from pan. Stir in cherries and cherry juice. Bring to a boil; cook 10 to 15 minutes or until mixture is reduced to about `1 cup. Serve pork, apples and onions with cherry glaze.

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