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Cranberry Glazed Pork Roast
16 oz Jellied cranberry sauce
1/2 c Sugar
1/2 c Cranberry juice cocktail
1 ts Dry mustard
1/4 ts Cloves
1 Sirloin pork roast, extra-lean and boneless
2 tb Cornstarch
2 tb Cold water
Salt to taste
In a medium bowl, mash cranberry sauce with a fork or a potato masher. Stir
in sugar, cranberry juice, mustard, and cloves. Place pork roast in slow
cooker and pour cranberry sauce mixture over it. Cook on low setting for 6
to 8 hours or until meat is tender. Remove roast and keep warm. With a
metal spoon, skim the fat from the liquid in the slow cooker. Pour 2 cups
of the liquid (add water to fill out the measure, if necessary) into a
small saucepan. Bring to a boil over medium-high heat. Blend cornstarch and
cold water to make a paste; stir gradually into boiling liquid. Continue
cooking, stirring constantly, until mixture thickens. Add salt to taste.
Serve with pork Makes 12 servings.
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