Cider Pork Roast

1 boneless pork loin roast (2 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or unsweetened apple juice, divided
3 spring fresh rosemary
1/2 cup dried cherries
5 teaspoons cornstarch

Sprinkle pork with salt and pepper. In a nonstick skillet coated with nonstick cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker.

Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°

Remove meat; keep warm. Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil.

Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat. Makes 6 servings.