Cranberryy Pork Roast Recipe

Summary

Preparation Time30 MinCooking Time6 Hr 0 Min
Ready In6 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings8
CuisineCourse
MethodMain Ingredient

Ingredients

 Boneless rolled pork loin roast3 Pound
 Canned jellied cranberry sauce16 Ounce
 Sugar1⁄2 Cup (8 tbs)
 Cranberry juice1⁄2 Cup (8 tbs)
 Dry mustard1 Teaspoon
 Ground cloves1⁄4 Teaspoon
 Cornstarch2 Tablespoon
 Cold water2 Tablespoon
 Salt1 Teaspoon

Nutrition Facts

Serving size

Calories 355 Calories from Fat 41

% Daily Value*

Total Fat 5 g7.2%

Saturated Fat 0.02 g0.08%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 845.6 mg35.2%

Total Carbohydrates 47 g15.6%

Dietary Fiber 0.66 g2.7%

Sugars 39.8 g

Protein 33 g66.3%

Vitamin A 0.5% Vitamin C 9.1%

Calcium 1.1% Iron 0.95%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a well greased slow cooker, strategically place the pork roast.
2) In a bowl, mix cranberry sauce, sugar, cranberry juice, mustard, and cloves. Pour it over the slow cooker.
3) Close the slow cooker with the lid and cook on LOW for 6 to 8 hours or till the meat is tender.
4) Take the roast away from the broth and keep aside warm.
5) Using a spoon, skim away fat from the juices. Make 2 cups by adding water if necessary.
6) Heat a saucepan and pour in juices. Over medium heat, bring to a boil.
7) In a small bowl, mix cornstarch and cold water to make a paste. Pour it into gravy.
8) Stir until it thickens and add salt to taste.

SERVING.
9) Serve hot over with sliced pork.
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