Recipe by dicentra
This is from TOH. Sounds like a lovely fall dish!
Top Review by DRCarrier
Easy dish to make with nice warm flavors for a cold winters day. This dish has a good balance of sweetness and spice. We used jellied cranberry sauces (since that was what I had on hand) and splenda instead of sugar. Both worked fine although I think the jellied crandberry sauce made the juices thick which made the sauce solidify when I tried to make it up at the end. I added a bit more water to the sauces and it was fine. We served it over rice with a side of asparagus and a nice bottle of cabernet sauvignon. It was a nice meal that tasted a bit like fine dining.
- 1 boneless pork roast
- 2 tablespoons vegetable oil
- 1 (16 ounce) can whole berry cranberry sauce
- 3⁄4 cup sugar
- 3⁄4 cup cranberry juice
- 1 teaspoon ground mustard
- 1 teaspoon pepper
- 1⁄4 teaspoon ground cloves
- 1⁄4 cup cornstarch
- 1⁄4 cup water
Directions See How It's Made
- In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a slow cooker.
- Combine the cranberry sauce, sugar, cranberry juice, mustard pepper and cloves; pour over roast.
- Cover and cook on low for 6-8 hours or until a meat thermometer reads 160. Remove roast and keep warm.
- In a saucepan, combine cornstarch and water until smooth. Stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.