Tuesday, January 3, 2012

Slow Cooker Cranberry Pork

This was a really great and easy recipe.  A good way to use those pork roasts that are always on sale :0)  I served with instant mashed potatoes and steamed peas.  YUM
  • 1 (3 pound) boneless rolled pork loin roast, halved
  • 2 tablespoons vegetable oil
  • 1 (16 ounce) can whole berry cranberry sauce
  • 3/4 cup sugar (I would cut this to 1/3 cup next time)
  • 3/4 cup cranberry juice (I didn't have any so I used chicken broth)
  • 1 teaspoon ground mustard
  • 1 teaspoon pepper
  • 1/4 teaspoon ground cloves
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • salt to taste


  1. 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 or until a meat thermometer reads 160 degrees F. Remove roast and keep warm.
  2. 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.

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