Prep 10 mins
Cook 7 hrs
I got this from SouthernFood.about.com. It is really good and so easy to make. It can be made either in the crock pot or in the oven. I don't like Cranberry sauce much but this was really good. I've actually had it with out the apples also and it turned out fine.
- 3 lbs pork loin roast
- 2 garlic cloves, minced
- 1 (16 ounce) can cranberry sauce
- 1⁄4 cup brown sugar
- 1⁄2 cup apple juice
- 2 apples, cored, peeled and coarsely chopped
- salt & pepper
- Place roast in slow cooker, rub all over with the minced garlic.
- Add remaining ingrdients and cook on low for 7-9 hours.
- Pork should be aobut 160 degrees when fully cooked.
- Serves 4-6 people.
- Goes great with rice and side salad.
I am currently cooking this in my crock pot, the smell is heavenly. I usually don't review recipes until after eating them, but I just couldn't wait!! I have tasted this, and it is just wonderful. I used a can of Ocean Spray brand whole berry cranberry sauce, to give it more texture to go along with the apple chunks (I used 2 granny smith), 3 chicken bouillon cubes dissolved in 3 cups hot water (I know chicken sounds weird but the seasonings are a good blend), and store bought minced garlic (about 1/2 a regular serving teaspoon, I don't measure). I seared the pork loin in a non-stick skillet over medium (electric) heat; moved the roast to the crock pot, fat side down. I poured off the visible fat in the pan, trying not to lose any "bits", added the chicken broth, apple juice, and brown sugar to de-glaze the pan drippings. I then emptied the cranberry sauce into a 3-qt pot (my skillet wasn't big enough or I wouldn't have done this step), added the liquids from the skillet, and added the apples. I brought this to a boil over medium heat. While waiting for this to boil, I spread the minced garlic over the top of the roast only (just because I wanted to use the spoon instead of my hands!) and lightly sprinkled the top with some table salt and a few grinds from a black pepper grinder. Once the sauce mix reached boiling, I poured it over the top of the roast, and put the lid on. It has now been cooking for about 4 hours on low (set on 10 hour low setting) and I'm going to wait probably another 2 before testing the temperature. I plan on thickening the juices to a gravy consistency and serving it with mashed potatoes and cornbread dressing (this is our late Thanksgiving as my hubby worked 12 hr shifts all weekend). I was worried the sauce wouldn't be enough, but it almost covered the entire roast, so it is plenty. We came home from church to the most amazing smelling apartment, I'm not hungry and I can't wait to eat!! This will definitely be a keeper, I am already thinking of using this recipe for a turkey breast for company for Christmas. Thanks for the recipe post!!
For Thanksgiving dinner, prepared exactly as listed. Loved it! The tastes of autumn & winter with *none* of the work. The meat fell apart in the most delicious way. The resulting sauce is a sweet & tangy chutney that folks sopped up from their plate. Everyone went back for seconds. I will most certainly put this into the cooking rotation for "regular" & fancy meals. Served 2 adults, 1 teen, 2 tween's with 1 leftover serving.
Made this for dinner this evening, and DH and I both loved it. I used cranberry sauce I made the night before, and Granny Smith apples, and served it with whipped sweet potatoes and lima beans. I had gotten a large loin of pork and DH asked "you didn't cut the rest of that up for chops, did you?" A great smile came when I said there were 2 more roasts in the freezer... I can't wait to see how it is tomorrow cold. A real keeper!