Cranberry Pork Roast

By myangelsc86

Carolyn Sinclair of Grey Eagle, Minnesota, received this pork roast recipe from her son for her family cookbook. "When I serve it, I almost always have to give out the recipe," she says. "The tangy gravy is a good complement to pork."


Prep: 25 minutes
Cook: Low 6 to 7 hours High 3 to 3 1/2 hours

Ingredients

• 1 3- pound boneless pork top loin roast (double loin, tied)
• 1 tablespoon cooking oil
• Salt and ground black pepper
• 1 16-ounce can whole cranberry sauce
• 1/2 cup cranberry juice
• 1/4 cup sugar
• 1 teaspoon dry mustard
• 1/4 teaspoon ground cloves
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Hot cooked rice pilaf, rice or noodles (optional)

Details

Servings 8

Preparation

Step 1

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.