Friday, July 4, 2008

This is a recipe we really like, I found it while searching all recipes a few years ago, I did a search using pork roast, cranberries and orange juice as my ingredients. This recipe came up at the top of the search.

The sauce is wonderful on the pork. One of the guys I work with was a cook on an elk hunting trip a couple years ago, he took this recipe with him. He told me when he got back the guys went crazy over it, and insisted on making sandwiches out of the leftovers the next day.

Cranberry Pork Roast

• 1 (2.5 pound) boneless rolled pork loin roast
• 1 (16 ounce) can whole cranberry sauce
• 1/2 cup brown sugar
• 1/2 cup orange juice
• 1 teaspoon dry mustard (optional)
• 1/4 teaspoon ground cloves
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• salt to taste

1. Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
2. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat.
3. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.

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