Cranberry-Port Pork Roast
Added by Fillylourecipes
Source: Healthy Crockery Cookery
Ingredients
- 2 1/2 - 3 pound lean boneless pork loin roast
- 1 16 ounce can whole-berry cranberry sauce
- 1/3 cup port or cranberry juice
- 1/4 cup sugar
- 1/2 small thinly sliced lemon - I used some lemon juice, didn't have a lemon
- 1/3 cup raisins - recipe calls for golden, I used regular
- 1 clove garlic
- 2 tablespoons diced, candied ginger
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons cornstarch
- 2 tablespoons cold water
- cooked rice
Directions
Place pork roast in a 3 1/2-quart slow cooker. In a medium bowl, combine cranberry sauce, port or juice, and sugar. Stir in lemon, raisins, ginger, mustard, salt, and pepper. Spoon over roast, Cover and cook on LOW for 6 to 7 hours, or until meat is 170F on an instant-read thermometer. Remove roast from slow cooker; cover with foil to keep it warm. Measure 3 cups of cooking juices and pour into a medium saucepan, Bring to a boil over medium-high heat. In a cup, dissolve cornstarch in cold water. Stir into saucepan. Cook, stirring, until thickened. Slice roast; serve with sauce and rice.
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