Ingredients
3 pounds pears, peeled, quartered and cored
1/2 cup dried cherries
2 tablespoons packed brown sugar
1-4 lb pork loin roast, boneless, trimmed
1 tablespoon Herbs de Provence
Salt and pepper
2 tablespoons unsalted butter
Preparation
Microwave pears in covered bowl, stirring occasionally, until almost tender, about 8 minutes; transfer to slow cooker. Stir in cherries and sugar. Season roast with Herbes de Provence, salt and pepper and nestle, fat side up, into slow cooker. Cover and cook until pork is tender and registers 140 degrees - 3 1/2 to 4 1/2 hours on low.
Transfer roast to carving board, tent with aluminum foil and rest for 15 minutes. Stir butter into pear mixture and season with salt and pepper to taste. Slice meat into 1/4-inch thick slices and serve with pear mixture.
