In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Dry pork with paper towels and season with salt and pepper., Heat 1 tablespoon oil in 12-inch skillet over med-high heat until just smoking., Brown pork well on all sides, 7-10 minutes; transfer to slow cooker., Heat the remaining tablespoon oil over med-high heat until shimmering., Add onion, cinnamon, cloves, and cayenne and cook until the onion is softened and lightly browned, 8-10 minutes., Stir in maple syrup and broth, scraping up any browned bits; transfer to slow cooker., Cover and cook until pork is tender and registers 140 to 145 on instant read thermometer, about 4 hours on LOW., Transfer pork to cutting board, tent loosely with foil, and let rest for 10 minutes., Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon., Transfer braising liquid to saucepan and simmer until reduced to 1 1/4 cups, about 15 minutes., Season with salt and pepper to taste., Remove twine from pork, slice into 1/2-inch slices, and arrange on serving platter., Spoon 1 cup sauce over meat and serve with remaining sauce.
pork loin roast, salt, pepper, vegetable oil, onion, ground cinnamon, ground cloves, cayenne pepper, maple syrup, chicken broth