Cranberry Orange Pork Loin
Ready In: 4 hrs 25 mins
Serves: 8-10
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 lbs pork loin, tied
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper, freshly ground
- 1 large sweet onion, chopped
- 2 (16 ounce) cans whole berry cranberry sauce
- 3 oranges, grated zest of, juice from
- 2 1⁄2 teaspoons dried thyme leaves
- 1⁄2 cup beef broth
Directions
- Spray inside of a slow cooker insert with cooking spray.
- In a large skillet, heat oil over high heat.
- Sprinkle roast with salt & pepper, then put it in the skillet & cook 2 minutes per side, before transferring it to a slow cooker.
- Add onion, cranberry sauce, orange zest, OJ, thyme & broth, then cover & cook on HIGH for 4 hours or on LOW for 8 hours, or until an inserted meat thermometer reads 145 degrees F.
- Remove lid & transfer pork to a cutting board & cover it with aluminum foil, letting it rest 15 minutes before slicing it.
- Skim the fat off the rest of the cooking liquid & use the liquid as a sauce over or along side the sliced pork.
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