Cranberry Pork Roast
Recipe from
Midwest Living
Cranberry sauce, cranberry juice, cloves, and dry mustard make a flavorful sauce for the pork in this slow cooker recipe.
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Ingredients
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1 3- poundboneless pork top loin roast (double loin, tied)see savings
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1 tablespooncooking oilsee savings
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Salt and ground black peppersee savings
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1 16-ounce canwhole cranberry saucesee savings
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1/2 cupcranberry juicesee savings
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1/4 cupsugarsee savings
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1 teaspoondry mustardsee savings
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1/4 teaspoonground clovessee savings
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2 tablespoonscornstarchsee savings
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2 tablespoonscold watersee savings
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Hot cooked rice pilaf, rice or noodles (optional)see savings
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Directions
1.
In a large skillet, cook pork in hot oil over medium heat until well browned on all sides. Place pork in a 4- to 5-quart slow cooker; sprinkle lightly with salt and pepper. In a medium bowl combine cranberry sauce, cranberry juice, sugar, mustard and cloves. Pour over roast. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
2.
Transfer meat to a platter; cover and keep warm. Skim fat from juices. Measure 2 cups of juices; transfer to a medium saucepan. Combine cornstarch and water in a small bowl; add to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with roast and, if you like, rice pilaf, rice or noodles. Makes 8 to 10 servings.
Nutrition information
Per serving: Calories 404, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 2 g, Cholesterol 100 mg, Sodium 124 mg, Carbohydrate 38 g, Total Sugar 36 g, Fiber 1 g, Protein 37 g. Daily Values: Vitamin A 0%, Vitamin C 13%, Calcium 3%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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