It’s snowing here in Virginia again, so I decided to search for a yummy, easy dinner we could eat by the fireplace. I love having a warm, delicious meal to look forward to after a day of shoveling (and maybe playing in the snow!). As I was searching the freezer for meat, and found a frozen pork roast, I remembered this recipe from for Chocolate Pork Roast from a long time ago, when I was an Army wife. This is an easy dinner that goes with any side dish, although I prefer Whole Wheat Orzo with Parmesan or Cranberry Pecan Rice Pilaf. I hope you all stay warm and enjoy this quiet time of year. I know I’m in the minority, but I love this time of year!
Chocolate Pork Roast
This recipe, which is made in a slow cooker, can be made with a fresh or frozen boneless pork roast. If the roast is frozen, I sometimes will drizzle a tablespoon of extra virgin olive oil over the f frozen meat before adding the sauce. The oil prevents the meat from drying out too quickly, but that sometimes depends on how long the meat has been in the freezer. If it's been in the freezer for longer than 3 months, I always add the oil. I hope you enjoy this recipe!
Ingredients
1 boneless pork loin roast (about 5 pounds)
2/3 cup packed brown sugar
1/2 cup maple syrup
1/4 cup beef broth
6 Tablespoons Worcestershire sauce
1/4 cup ketchup (I prefer Heinz)
1/4 cup blackstrap molasses
2 Tablespoons unsweetened cocoa powder
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
3 Tablespoons cornstarch
3 Tablespoons water
- 1/4 teaspoon salt and pepper, if necessary
Instructions
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Cut the roast in half and place in a slow cooker.,
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Place the first twelve ingredients (all the other ingredients other than the water and cornstarch, salt and pepper) in a bowl. Whisk all those ingredients together until well blended. Then pour the mixture over the roast in the slow cooker.
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Cover and cook on low heat for 6-8 hours. Check doneness of the meat after 6 hours to make sure it doesn't dry out. The cooking time will depend on your own slow cooker.
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When the meat is done, remove it and place on a cutting board. Cover the pork loin with tin foil and let it sit for 15 minutes before cutting it.
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While the pork is resting, pour the liquid in the slow cooker into a small saucepan. Bring to a boil and gradually whisk in the water and cornstarch. Bring to a boil, whisking constantly. Cook for 2 minutes or until thick. Season with salt and pepper, if necessary.
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Serve the gravy over the sliced pork. [Calories include 5 ounces of meat and 1/3 cup of the gravy}
