Crockpot Cranberry Port Pork Roast
1 (2 1/2 to 3 lb.) lean boneless pork loin roast
1 ( 16 oz.) can whole berry cranberry sauce
1/3 C. port or cranberry juice
1/4 C. sugar
1/2 small lemon, thinly sliced
1/3 C. golden seedless raisins
1 large clove garlic, minced
2 T. diced candied ginger
1/2 t. dry mustard
1/2 t. salt
1/4 t. ground black pepper
3 T. cornstarch
2 T. cold water
Cooked rice
Place pork roast in 3 1/2 quart slow cooker.
Combine cranberry sauce, port or juice, and sugar. Stir in lemon, raisins, ginger, garlic, mustard, salt and pepper. Spoon over roast.
Cook on LOW 6 to 7 hours or until meat is 170F on an instant read thermometer. Remove roast from crockpot; cover with foil to keep warm.
Measure 3 cups of cooking juices and pour into a medium saucepan. Bring to a boil over med-high heat. In a cup, dissolve cornstarch in cold water. Stir into saucepan. Cook, stirring, until thickened.
Slice roast; serve with sauce and rice.
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