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Posted December 11, 2013 | comments Leave a comment

Slow Cooker Cranberry Pork

1 boneless rolled pork loin roast 3 to 4 lbs., halved
2 T. vegetable oil
1 can (16 oz.) whole-berry cranberry sauce
3/4 c. sugar
3/4 c. cranberry juice
1 tsp. ground mustard
1 tsp. pepper
1/4 tsp. ground cloves
1/4 c. cornstarch
1/4 c. cold water
salt to taste

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 meat thermometer reads 160. Remove roast and keep warm. In a saucepan, combine cornstarch and 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.

Karen Thorpe
Woodstock


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