Crockpot Cranberry Pork Roast
Source of Recipe
From “Recipes of Yesterday & Today”, Compiled by members of the 155-year-old Agency United Methodist Church of Agency, Iowa.
List of Ingredients
4 medium potatoes, peeled and cubed
1 3-lb. boneless pork top loin roast (single loin)
1 16-oz. can whole cranberry sauce
1 15-oz. can apricot halves, drained
1 medium onion, chopped
1/2 cup snipped dried apricots
2 Tbsp. sugar
1 tsp. dry mustard
1/4 tsp. ground red pepper
1 Tbsp. cornstarch
1 Tbsp. cold water
Recipe
Place potatoes in bottom of a 5- or 6-quart crockpot. Place meat on top of potatoes; set aside. In a blender container or food processor bowl, combine cranberry sauce, drained apricots, onion, dried apricots, sugar, mustard, and red pepper. Cover and blend or process until nearly smooth.
Pour fruit mixture over pork. Cover and cook on low-heat setting for 5-1/2 to 6-1/2 hours. Remove roast and potatoes from cooker to platter. Cover and keep warm.
For sauce, transfer cooking juices from cooker to a 4-cup glass measure. Skim off fat. Measure 2 cups juices; discard remaining juices. Pour juices into a medium saucepan. Stir together cornstarch and the water. Add to saucepan, stirring to combine. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Slice roast. Serve sauce with potatoes and roast. Makes 12 servings.
Per serving: 307 cal., 6 g total fat (2 g sat. fat), 67 mg cholesterol, 75 mg sodium, 36 g carbohydrates, 2 g fiber, and 26 g pro. Dietary exchanges: 1 starch, 1 fruit, 3 lean meat.
|
Â
Â
Â
|
member logon
