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Slow Cooker Cranberry Pork Roast




Source of Recipe


Gooseberry Patch Christmas Book 4


Recipe Introduction


The flavor and ease of this was great. It was also VERY tender. But it was a little dry, as slow cooker meats sometimes are. I’m thinking that it is because of the low fat nature of a pork loin. The sauce helps the dryness, though. I served this with red cabbage and green beans. Corn muffins would have been nice.


List of Ingredients




2 1/2 – 3 pound boneless pork loin roast
16 oz. can jellied cranberry sauce
1/2 c. sugar
1/2 c. cranberry juice
1 t. dry mustard
1/4 t. ground cloves
2 T. cornstarch
2 T. cold water
Salt and pepper


Recipe



Put the pork into the slow cooker. In a bowl, mash together the cranberry sauce, sugar, cranberry juice, dry mustard and ground cloves. Pour over the roast. Cover and cook on low for 5-7 hours, or until very tender.

Take the roast out of the slow cooker and keep warm. Defat the juices and put into a 2 cup measure. Add water (or cranberry juice, or chicken stock) to make 2 cups, if necessary. Place in a saucepan and bring to a boil over medium-high heat. Mix the cornstarch and water and add to the sauce, stirring well. When thickened remove from heat. Taste and adjust seasonings. Slice the meat and serve with the sauce drizzled over top.

Serves 4-6