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Cranberry Port Pork Roast
1 2 1/2 -3 pound lean boneless pork loin roast
1 16 ounce can whole berry cranberry sauce
1/3 cup port or cranberry juice
1/4 cup sugar
1/2 small lemon thinly sliced
1/3 cup golden seedless raisins
1 large clove garlic minced
2 tablespoons diced candied ginger
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons cornstarch
2 tablespoons cold water
Place pork roast in a 3 1/2 quart slow cooker. In a medium bowl, combine cranberry sauce, port or juice and sugar. Stir in lemon, raisins, garlic, ginger, mustard, salt and pepper. Spoon over roast. Cover and cook on low 6-7 hours or until meat is 170 R or 75 C on an instant read thermometer. Remove roast from slow cooker. Cover with foil to keep it warm. Measure 3 cups of cooking juices and pour into medium saucepan. Bring to a boil over medium high heat. In a cup, dissolve cornstarch in cold water. Stir into saucepan. Cook, stirring, until thickened. Slice the roast and serve with sauce and rice. Makes 6-8 servings.
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