Saturday, November 14, 2009
A little holiday warmup
We have had beautiful fall weather to herald the holiday season. We had a busy day of yard clean up and errands planned, so it was a good day for a Crock Pot comfort meal. This one fit the bill.
Cranberry Pork Roast
1 boneless rolled pork loin roast (2 1/2- 3 lbs)
1 16 oz can of jellied cranberry sauce
1/2 c sugar
1/2 cup cranberry juice
1 tsp ground mustard
1/4 tsp ground cloves
2 tbsp cornstarch
2 tbsp cold water
Salt to taste
Place pork roast in a 5 qt slow cooker.
In a small bowl, mash cranberry sauce; stir in sugar, juice, mustard, and cloves. Pour over roast.
Cover and Cook on low for 6-8 hours or until meat is tender.
Remove roast and keep warm.
Skim fat from juices.
Pour juices into a measuring cup. Add water if needed to make 2 cups of liquid.
Pour into a small saucepan. Bring to a boil over medium high heat. Combine cornstarch and cold water until smooth; stir into pan with juices. Bring back to a boil.
Cook and stir for 2 minutes or until thickened. Season with Salt.
Serve sliced pork with cranberry gravy.
I made a couple substitutions. I used sage instead of cloves because I love sage with pork. I also added water in place of the cranberry juice because the last time I made this I felt the cranberry was a little too intense and I didn't have any juice in the fridge :). I will serve this tonight with either sauteed or roast potatoes depending on how much time I have, but its excellent with creamy mashed potatoes as well.