ounces cream cheese, as desired and to be added at serving time only
Serving Size: 1 (393) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 318 g36 %
Total Fat 35.4 g54 %
Saturated Fat 15.3 g76 %
Cholesterol 225.5 mg
Sodium 310.3 mg
Dietary Fiber 5.1 g20 %
Sugars 54.4 g217 %
Protein 68.9 g
Put leeks in the bottom of the slow cooker. Lightly salt and pepper the roast. Rub garlic powder on the roast. Place roast in the slow cooker. Combine remaining ingredients listed down thru "curry powder" in the cooker and spoon over the roast.
Chutney - Ingredients begin with the cranberries — In a small saucepan on the stovetop, combine water, juice and sugar. Bring to a boil over medium heat. Add other ingredients and bring to a boil. Simmer gently for approximately 10 minutes, stirring often.
Remove chutney from the heat. Pour chutney mixture into the slow cooker covering the pork loin roast.
Cook roast on low for 6-8 hours.
Remove roast from the crockpot, keep warm. Pour juices into a medium saucepan on the stovetop. Add 1 T. cornstarch with 1 T. cold water and stir until smooth. Stir into the juices and continue cooking for one minute. Serve with a dollop of cream cheese.