Cranberry Pork Roast – Second of Five Recipes for January

written by Betty Lynch |

Happy New Year ! Baby it is cold outside, even in East Texas. We are getting some winter temperatures this year, which I dearly love. With the winter weather outside it reminds me to pull out my crock pot and create all kinds of warm comfort food . I honestly don’t know what I would do without my crock pot . I use it year round. I love one pot meals that all you have to do is add a salad and you are ready to eat. I work full time so I love the thought of getting home and dinner is almost ready. Using your crock pot will save you money. It really is cheaper to cook a meal at home than stop for take -out food.

Here is my second recipe for this month.

Cranberry Pork Roast

1 boneless pork loin roast

1 can (16-oz.) jellied or whole berry cranberry sauce

1/2 cup granulated sugar

1/4 cup cranberry juice

1 teaspoon dry mustard

1/4 teaspoon ground cloves

2 tablespoons cornstarch

2 tablespoons cold water

salt

Place pork loin roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard, and cloves. Pour over roast. Cover crock pot and cook on low for 6 to 8 hours, or until pork roast is tender. Pork should register about 155 to 160° when done. Remove pork roast and keep warm.

Skim fat from juices; measure 2 cups — add water if necessary — and pour into a saucepan. Bring to a boil over medium high heat. Combine the cornstarch and cold water until smooth; stir into gravy. Continue to cook, stirring, until thickened. Season with salt and serve with sliced pork roast.

Delicious with rice, or serve with seasoned stuffing and potatoes.

Contact Betty at blynch1490@gmail.com . Visit her website at http://www.mycountrykitchen.com

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