This meal was inspired by a slow cook recipe I spotted over at Karina's Kitchen (awesome blog by the way). I don't own a slow cooker so I made this the old fashion way.
I pretty much followed the recipe as far as the ingredients were concerned. Although I didn't have pomegranate juice, so I substituted a half carton of beef stock that I had sitting in the fridge. The brown sugar + apricot preserve combo is a perfect match to the natural sweetness of pork. And the balsamic vinegar + spices - fresh rosemary sprigs, oregano, paprika, cinnamon and thyme cut the sweetness so it wasn't like you were having dessert for dinner. I'll definitely be making this one again but next time I'll try it with the pomegranate juice.
I first browned the loin in olive oil then added the onions, garlic and rosemary midway to try and infuse the loin early on the process (didn't want to add the garlic too early on, because I didn't want to burn it).
I then added the mushrooms and cooked it for a few more minutes then added the stock to prevent the garlic from getting burned.
I Mixed the apricot preserve + spices + salt/pepper and balsamic and poured it over the meat. I also added some more of the preserve as a top coat.
Put the whole thing in the oven for about 2+ hours (300F) until the meat was super tender and can easily fall off using a fork.
I added the brown sugar one hour into it, I'm sure you could add the sugar when you add the apricot mix, but I don't know, I was hesitant because I wanted to taste the sweetness level and control it as much as possible.
It was so good served over rice. Leftovers perfect for sandwiches!
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