I made this last night for my family. I only had 1/4 cup of olive oil so I halved the marinade recipe and used a 3 lb boneless pork loin roast. The marinade actually seemed quite sufficient. I chopped a whole white onion and put it on the bottom of my crock-pot, followed by about 5 quartered red potatoes and then the roast w/ marinade. I cooked it on high for 2 hours, then put to low for 4 more (until internal temp was 170.) With about 2 hours remaining, I added a few handfuls of baby carrots. Roast and veggies had good flavor but roast was a little on the dry side... could be from halved marinade? I strained the juices in the pot and made a gravy but will just use a jar of pork gravy next time as what I made was too tangy for our tastes due to the balsamic vinegar.

I've made theis recipe twice and the whole family enjoyed it both times. Even my 2 young (picky)children will eat the filling. It's good topped with crunchy noodles for a little extra something. I do have to be in the mood as it takes quite a bit of prep work/time but is worth it. The second time I made it, I pitted and split the cherries earlier in the day and just stuck them in the fridge until ready to use.