Serve this mildly spiced roast with rice pilaf to soak up the tangy cranberry sauce.

Source: Midwest Living
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Ingredients

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Directions

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  • In a large skillet, cook pork in hot oil over medium heat until well browned on all sides. Place pork in a 4- to 5-quart slow cooker; sprinkle lightly with salt and pepper. In a medium bowl combine half of the cranberry sauce (3/4 cup), 1/2 cup cranberry juice, sugar, mustard and cloves. Pour over roast. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

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Instructions Checklist
  • Transfer meat to a platter; cover and keep warm. Skim fat from juices. Measure 1 1/2 cups of juices; transfer to a medium saucepan. Combine cornstarch and 2 tablespoons cranberry juice in a small bowl; add to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Stir in remaining cranberry sauce. Serve with roast and, if you like, rice pilaf, rice or noodles.

Nutrition Facts

425 calories; total fat 16g; saturated fat 5g; polyunsaturated fat 3g; monounsaturated fat 6g; cholesterol 116mg; sodium 237mg; potassium 500mg; carbohydrates 33g; fiber 1g; sugar 30g; protein 35g; trans fatty acidg; vitamin a 41IU; vitamin c 3mg; thiamin 1mg; riboflavinmg; niacin equivalents 10mg; vitamin b6 1mg; folate 1mcg; vitamin b12 1mcg; calcium 36mg; iron 1mg.

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