Seared Pork Roast with Currant Cherry Salsa Interesting flavours and a nice combination of textures. I thought the plate could do with a third element and less of the peas.

Ingredients 

1½ teaspoons chili

powder

3/4 teaspoon salt

½ teaspoon garlic

powder

½ teaspoon paprika

¼ teaspoon ground

allspice

2 pound boneless pork

loin roast

Cooking spray

½ cup water

1 pound bag frozen

dark cherries.

thawed, drained and

halved

1/4 cup currants or dark raisins

1 teaspoon balsamic vinegar

1 teaspoon grated orange rind

1/8 to 1/4 teaspoon dried pepper flakes

Method 

1. Combine chili powder, salt, garlic powder, paprika and allspice in small bowl. Sprinkle mixture over entire roast and press down firmly with fingertips to adhere

2. Place a medium skillet over medium-high heat until hot. Coat skillet with cooking spray. Add pork and brown lightly.

3. Coat slow cooker with cooking spray Add pork (browned side up).

4. Add water to skillet and scrape pan to deglaze. Pour drippings around sides of the roast. 

5. Cover and cook on LOW for 2 hours or until meat reaches 145°F. (For tenderness, do not cook on HIGH or let meat go beyond 145°F)

6. Remove pork. Cover to keep warm. (The meat will continue lo cook and the temperature will rise 10 to 12 degrees.)

7. Pour pan drippings through a paper towel-lined sieve. Set drippngs aside,

8. Add cherries and remaining ingredients to slow cooker. Cover arid cook on HIGH for 30 minutes.

9. To serve, slice pork and spoon pan drippings over  Serve salsa n a bowl, warm or cold.

10. Serves 8 (3 ounces cooked pork, about 1 tablespoon drippings and 3 tablespoons salsa per serving)

Notes 

Salsa can be thickened, ¡f desired, with a little corn starch stirred into liquid and