|
|
|
 |
|
|
Cranberry-Port Pork Roast
|
 |
|
1 (2 1/2 - 3 lb.) lean boneless pork loin roast
1 (16 oz) can whole-berry cranberry sauce
1/3 cup port or cranberry juice
1/4 cup sugar
1/2 small lemon, thinly sliced
1/3 cup golden seedless raisins
1 lg. clove garlic, minced
2 Tbsp. diced candied ginger (regular is fine, too)
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. ground pepper
3 Tbsp. cornstarch
2 Tbsp. cold water
|
Place roast in 3 1/2 qt. slow cooker. In a medium bowl combine cranberry sauce, port or juice and sugar. Stir in lemon, raisins, ginger, mustard, salt and pepper. Spoon over roast. Cover and cook on low 6-7 hours or until meat is 170F. Remove roast from cooker, cover in foil to keep warm. Measure 3 cups of cooking juice and pour into medium saucepan. Bring to a boil over medium heat. In a cup dissolve cornstarch in cold water. Stir into saucepan. Cook, stirring until thickened. Slice roast; serve with sauce and steamed rice.........yum, yum, yum!
|
 |
Preparation Time: |
Serves: 6-8 |
| Recipe Origin: United States |
|
Submitted by: |
|
J.A. H-Lehmann
Washington
United States |
|
|
|
|
| This recipe has been viewed 8337 times. |
|
|
|
