Sunday, October 6, 2013

Crockpot Cranberry Pork Roast

I can't believe I haven't posted this here yet!!  This is an old family favorite that is full of great flavor and since pork is so inexpensive right now, a great budget meal!!

2 1/2-3 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
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 3/12 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 thermometer.

Remove roast from cooker and cover with foil to keep warm.  Turn crockpot to high or pour cooking juices into a saucepan and put on medium-high heat on the stove.  Combine the cornstarch and water until cornstarch is dissolved then add to juices.  Cook, stirring until thickened.

Slice roast and pour the gravy over the meat.  Serve rice on the side.