Slow Cooker Pear and Raisin Pork Loin Roast

Remove netting from pork loin if present, pat dry.

Lay the pears and raisins at the bottom of the ceramic bowl of your slow cooker. Set aside.

Mix mustard, date paste, balsamic vinegar, sage, thyme, salt, pepper, ginger and cardamom until well combined. Pour that over the roast and spread evenly across the top.

Place the roast over the bed of pears and raisins and, if time permits, put this in the refrigerator to marinate overnight.

Cook on high for 5 hours, or until the roast is cooked through and really fork tender.

Carefully lift the roast and remove it to an oven safe baking dish; fish out half the fruits with a slotted spoon and place them on either side of the roast.

Put the roast under the broiler for 5 to 7 minutes, until the top gets nice and golden brown and the fruits start to caramelize a little bit.

Transfer the cooking juice along with the rest of the fruits to a medium saucepan.

Bring to the boil then lower the heat and simmer, uncovered, for about 5 minutes or until the liquid has reduced by half.

Pour into a blender and process on high speed until completely smooth. You could also use a food processor or stick blender if you didn't have a blender.

Return the sauce to the saucepan and bring back to the boil. Dilute the tapioca starch in one tablespoon of water and pour that right into the boiling liquid. Stir well with a whisk for about one minute, until the sauce is thickened and silky smooth.

Slice the roast and serve with the fruits and gravy.