Shelly's Recipe

CRANBERRY-PORT PORK ROAST - Crock pot

Category: Roasts/Tenderloins - Pork

1 (2 1/2 - 3 lb) boneless pork loin roast
1 (16 oz) can whole cranberry sauce
1/3 cup port wine or cranberry juice
1/4 cup sugar
1/2 small lemon, thinly sliced
1/3 cup golden seedless raisins
1 large garlic clove, minced
2 tbsp diced candied ginger
1/2 tsp dried mustard and salt
1/4 tsp pepper and ground cloves
3 tbsp cornstarch
2 tbsp cold water
cooked rice

Place roast in a crock pot. In a medium bowl, combine the remaining ingredients except cornstarch and water. Spoon over roast. Cover and cook on low for 6-7 hours. Remove roast from cooker and cover with foil to keep warm. Measure 3 cups of cooking juice from cooker and pour into a medium saucepan. Bring to a boil. In a cup, dissolve cornstarch in cold water. Stir into saucepan. Cook, stirring, until thickened. Slice roast. Serve with sauce and rice. Serves 6