Ingredients
1 boneless pork loin roast (3 to 4 pounds)2 teaspoons canola oil1/4 teaspoon onion salt1/4 teaspoon pepper1 can (15-1/4 ounces) sliced peaches1/2 cup chili sauce1/3 cup packed brown sugar3 tablespoons cider vinegar1 teaspoon pumpkin pie spice2 tablespoons cornstarch2 tablespoons cold water
Preparation
Cut roast in half. In a large skillet, brown pork in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Sprinkle with onion salt and pepper.
Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. Spoon peaches over roast; top with juice mixture. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and peaches.
