Reader recipe: Pork roast

This recipe was submitted by Teresa Smith.

Ingredients

2 Tbsp	Olive oil
1 3/20 kgs	Pork loin (Main)
1 medium	Onion
2	Garlic cloves, minced
2 tsp	Dried thyme
2	Parsnips, quartered
¼ cup	Red wine vinegar
¼ cup	Sugar
½ cup	Port, or sherry
2 cups	Chicken stock (Main)
2 Tbsp	Cornflour
3	Pears, sliced
1 ½ cups	Pitted prunes

Directions

1. Heat olive oil in large saucepan over medium heat. Season pork roast with salt and pepper, brown roast on all sides in saucepan. Place roast in crock pot.
2. Add onion and garlic to saucepan. Cook and stir over medium heat 2-3 minutes. Stir in thyme. Transfer to crock pot and add parsnips.
3. Combine vinegar and sugar in saucepan. Cook over medium heat, stirring constantly until mixture thickens into a syrup. Add port and cook for 1 minute more. Add 1½cups of chicken stock. Combine remaining ¼ chicken stock and cornflour and whisk in a bowl until smooth and slightly thickened. Pour into crock pot.
4. Cover, cook on low for 8 hours or on high for 4 hours. Add pears and prunes during the last minute.