This is a wonderful slow cooker recipe that my friends used to make years ago. Kim reminded me about it, and I’ve made it twice this month…so happy to have it back in my repertoire !
- 1 (2 1/2 – 3 pound) boneless pork loin roast
- 1 (16-ounce) can whole cranberry sauce
- 1/3 cup port wine or cranberry juice
- 1/4 cup sugar
- 1/2 half small lemon, thinly sliced
- 1/3 cup golden seedless raisins
- 1 large clove garlic, minced
- 2 Tbs. diced candied ginger
- 1/2 tsp. dry mustard
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 Tbs. cornstarch
- 2 Tbs. cold water
- Cooked rice
Place pork roast in a 3 1/2 quart slow cooker. in a medium bowl, combine cranberry sauce, port wine or cranberry juice, and sugar. Stir in lemon, raisins, garlic, ginger, mustard, salt and pepper. Spoon over roast. Cover and cook on low for 6 to 7 hours, or until meat is 170 degrees on an instant read thermometer.
Remove roast from cooker and cover with foil to keep warm. Measure 3 cups of the cooking juices from the cooker and pour into a 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 on the side. 6 servings.
Note: I had a roast a little under 2 pounds and it was perfect after 5 hours in the slow cooker. The port wine and pork fill your kitchen with a hunger inducing perfume.
Update 11/2015 Just made this for Monday night football, and a very lean 2 pound pork loin was more than done in 3 1/5 hours! So check yours early!!!
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