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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients:
1 boneless rolled pork loin roast (3 to 4 pounds), halved
2 tablespoons vegetable oil
1 can (16 ounces) whole-berry cranberry sauce
3/4 cup sugar
3/4 cup cranberry juice
1 teaspoon ground mustard
1 teaspoon pepper
1/4 teaspoon ground cloves
1/4 cup cornstarch
1/4 cup cold water
Salt to taste
Directions:
In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-qt. slow cooker.
Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast.
Cover and cook on low for 6-8 hours, until a meat thermometer reads at least160° or meat shreds easily with a fork.
Remove roast and keep warm.
In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices.
Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Tip: Before cooking, marinate roast overnight in reserved cranberry juice
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Cranberry Pork Crockpot
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients:
1 boneless rolled pork loin roast (3 to 4 pounds), halved
2 tablespoons vegetable oil
1 can (16 ounces) whole-berry cranberry sauce
3/4 cup sugar
3/4 cup cranberry juice
1 teaspoon ground mustard
1 teaspoon pepper
1/4 teaspoon ground cloves
1/4 cup cornstarch
1/4 cup cold water
Salt to taste
Directions:
In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-qt. slow cooker.
Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast.
Cover and cook on low for 6-8 hours, until a meat thermometer reads at least160° or meat shreds easily with a fork.
Remove roast and keep warm.
In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices.
Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Tip: Before cooking, marinate roast overnight in reserved cranberry juice
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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