Wednesday, September 16, 2009

Cranberry Pork Roast

Here's a recipe that is just awesome and a favorite around here.  It uses a pork loin roast which can be gotten on sale for under $2, which is a great bargain for boneless meat!   Yeah, usually I get 9 lbs. and cut the loin into 3 roasts so I'm set for quite a while to make this recipe.  I serve it over rice with a green veggie like broccoli on the side.  YUM!

Cranberry Pork Roast

1 (2.5-3 lb) lean boneless pork loin roast or rib roast
1 (16 oz.) can whole berry cranberry sauce
1/3 cup port wine or cranberry juice
1/4 cup sugar
1/2 small lemon, thinly sliced
1/3 cup golden seedless raisins (I've used regular raisins too)
1 large clove garlic, minced
2 Tbsp. diced candied ginger
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. cornstarch
2 Tbsp. cold water
cooked rice

Place pork roast in 3 1/2 quart slow cooker.  In a medium bowl, combine cranberry sauce, port wine or cranberry juice and sugar.  Stir in lemon, raisins, garlic, ginger, mustard, salt and pepper.  Spoon over roast.  Cook on low (covered) for 6-7 hours or until meat is 170 degrees F on an instant read meat thermometer.

Remove roast from cooker and cover with foil to keep warm.  Mix the cornstarch and water and pour into the cooker.  Turn cooker onto high.  Stir and cook the sauce for about 5 minutes until thickened.

Slice roast.  Serve with sauce and rice on the side.

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