Pork Roast with Spicy Orange Glaze with Black Beans

1 3lb. Pork Boneless Loin Roast,   1 tsp. Salt,   1/2 tsp Black Pepper

1 medium onion, chopped,   2 cloves garlic finely minced, 1/4 cup orange juice

1-14 oz can diced tomatos,   2-15 oz cans black beans, drained and rinsed

1/4 cup Dalby Farm Apricot Preserves,  1/4-1/2 tsp (to taste) Cayenne Pepper

Season pork with salt and pepper. Heat a nonstick skillet over medium high heat. Add pork; cook 6-8 minutes, browning all sides. Remove and place in slow cooker.

Add onion to hot pan cook while stirring; 2-3 minutes until just browned. Add garlic; cook another 30 seconds. Stir in tomatoes, mixing in garlic and onion. Pour over pork.

Pour beans around pork and cover. Cook on high 1 3/4 hours until pork reaches 140 degrees in center. Remove and cover with foil; let stand 15 minutes.

Boil orange juice and Dalby Farm Apricot Preserves in a small saucepan over medium heat until reduced by half; approximately 5 minutes. Remove from heat and add cayenne pepper. Brush over pork before slicing; serve with black beans. Yummy!!

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