Pork Roast w/Mushrooms and Brown Sugar Apricot Pomegranate Sauce


Pork Roast with Mushrooms and Brown Sugar Apricot and Pomegranate Sauce 

This recipe is, plain and simple, delicious.  It has been adapted from a recipe Celeste found on a Gluten Free Blog. The best advice we can give is to double it or get a second slow cooker...there won’t be any leftovers!!! The Balsamic Vinegar really adds a rich tang and depth. 

Don’t shy away from this one, thinking it might look too complicated...it’s so simple!  You just throw everything together in the slow cooker and add a quick sauce prepared in 1 sauce pan on the stove.  Then you walk away for the day and when you are ready to eat just spoon it over potatoes or rice or noodles (gluten free noodles, al dente).


2 pounds boneless pork loin

Tasteful Additions Moroccan EVOO, as needed

Tasteful Additions Cyprus salt and fresh ground pepper

5 cloves garlic, chopped

1 large sweet onion, sliced

2 cups sliced Baby Bella mushrooms

A sprig of fresh rosemary


For the sauce:


1 8-oz. jar apricot jam- no sugar style if you prefer the sauce less sweet

1 ½ cups unsweetened pomegranate juice

1/4 cup Tasteful Additions Traditional, Pomegranate or Fig Balsamic vinegar

1/2 cup brandy or wine, optional

2 tablespoons light brown sugar, or honey, to taste

2 teaspoons dried Italian Herbs (A blend of oregano, thyme, sage, rosemary)

1/2 teaspoon cinnamon

1/2 teaspoon mild curry


Turn on your slow cooker to low.


Place the pork loin into the slow cooker. Drizzle with a little olive oil and season with sea salt and fresh ground pepper. Throw in the garlic, onions and mushrooms. Toss in a sprig of rosemary.


Make your sauce:


Combine the apricot jam, pomegranate juice and balsamic vinegar. Stir in the brown sugar, herbs and spices, till smooth. Pour over the pork loin and


Cover and cook for about five hours. Test the internal temperature with a meat  thermometer. It should read 145 degrees F.

Take the roast out of the cooker, tent with a piece of foil, and allow it to rest for ten minutes. Remove the sprig of rosemary and pour the sauce and mushrooms into a medium sauce pan; keep warm until serving. If the sauce is thin, thicken it with a slurry of tapioca or arrowroot (dissolve 1 tablespoon of either starch in two tablespoons cool water or liquid; then add it to the heated sauce; whisk until thickened).


Serves 4.

You can also experiment with other flavors of Tasteful Additions EVOO-the Rosemary EVOO, for example, would be awesome!

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