Cranberry Pork Roast
Michelle Nielsen
Every time I make this it receives rave reviews! Serve with mashed potatoes. Yield:4-6 servings.
1 boneless pork loin roast (2 1/2-3 lbs.) (I buy them in the 4 pack at Costco)
1 (16 oz.) can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice (or acai juice or apple juice)
1 tsp. dry mustard
1/4 tsp. ground cloves
2 Tbsp. cornstarch
2 Tbsp. cold water
Salt to taste
Place pork roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.
Every time I make this it receives rave reviews! Serve with mashed potatoes. Yield:4-6 servings.
1 boneless pork loin roast (2 1/2-3 lbs.) (I buy them in the 4 pack at Costco)
1 (16 oz.) can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice (or acai juice or apple juice)
1 tsp. dry mustard
1/4 tsp. ground cloves
2 Tbsp. cornstarch
2 Tbsp. cold water
Salt to taste
Place pork roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.
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