We had this for Sunday dinner and it was just beautiful on the plate! Tasty on the tongue, too. I served it with white rice and broccoli florets.
Cranberry Pork Roast
2 1/2-3 pound boneless rolled pork loin roast
16 oz can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp dry mustard
1/4 tsp ground cloves
2 tbsp cornstarch
2 tbsp cold water
1 tsp salt
Place roast in the slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard and cloves. Pour over the roast. Cover and cook on low for 6-8 hours, or until meat is tender. Remove roast and keep warm.
Skim fat from juices. Measure 2 cups, adding water if needed. Pour into a saucepan and bring to a boil over medium heat. Meanwhile, combine the cornstarch and the cold water. Stir into the gravy, continuing to cook and stir until the sauce is thickened and bubbly. Season with salt to taste. Serve over sliced pork.
Notes: I see as I’m typing this that I don’t follow recipes very well. I used TWO cans of WHOLE BERRY cranberry sauce, and it made a lot of gravy, but that’s fine by us, because we really like gravy. I almost always double the sauce component of a recipe. 🙂 I only used the cranberry juice because I happened to have a bottle. I wouldn’t buy it special for this recipe, substituting water instead if I needed the moisture. Also, even though I put my meat in frozen, it was done at 5 hours, and a little dry. Next time, I’ll test it at 4 hours, but I’m thinking that 4-6 hours on low should be just fine. Browning the meat first would probably help to keep it moist, but that takes away from the ease of using the slow cooker, so I prefer not to.
(Originally posted in 2008.)