Recipe by aggiemac25
I found this recipe in a Christmas issue of Gooseberry Patch. Aside from our tradiional Turkey for Christmas dinner, this was another favorite. Easy to prepare and Yummy after prepared.
Top Review by jbagwell1
I have had this recipe for year from a slow cooker cook book. It is one of our old standbyes. I remembered seeing it here, and as we are packing to move, that particular cookbook is packed. So glad I could get it here. I am making this for a friend who just had a baby and doubling up on the sauce and adding poundage to the roast so we can eat too. There are so many options with this roast... Potatoes are great, but so is a nice rice pilaf. As we like to eat leftovers, I never would give anything 5 stars if it didn't reheat well. This not only reheats well, but can be frozen too. One thing to note, depending on your crock pot, you may want to keep an eye on the meat starting around 4 or 5 hours--as I have found that the roast can actually be finished by then. 8 hours is usually too long and will dry it out, even with all the juices. For a very large roast, 6 hours is about perfect.
- 2 1⁄2-3 lbs pork loin roast
- 16 ounces jellied cranberry sauce
- 1⁄2 cup sugar
- 1⁄2 cup cranberry juice
- 1 teaspoon dry mustard
- 1⁄4 teaspoon ground cloves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Directions See How It's Made
- Place pork roast in a slow cooker.
- In a medium bowl, mash cranberry sauce, stir in sugar, cranberry juice, mustard and cloves.
- Pour over roast.
- Cover and cook on low for 6 to 8 hours or until meat is tender.
- Remove roast and keep warm.
- Skim fat from juices; discard.
- Add broth to a 2 cup measuring cup, adding water if necessary to equal 2 cups total liquid.
- Pour into saucepan and bring to a boil over medium high heat.
- Combine cornstarch and cold water to make a paste, stir into saucepan.
- Cook and stir until thickened.
- Season with salt.
- Serve over sliced pork.