MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cranberry Pork Roast
 Categories: Pork, Fruits, Herbs, Rice
      Yield: 9 Servings
 
      3 lb Boneless pork top loin
           - roast
      1 tb Cooking oil
           Salt & ground black pepper
     16 oz Can  whole cranberry sauce
    1/2 c  Cranberry juice
    1/4 c  Sugar
      1 ts Dry mustard
    1/4 ts Ground cloves
      2 tb Cornstarch
      2 tb Cold water
           Hot cooked rice pilaf; rice
           - or noodles (opt)
 
  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 cranberry sauce,
  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.
  
  Transfer meat to a platter; cover and keep warm. Skim fat
  from juices. Measure 2 cups of juices; transfer to a
  medium saucepan. Combine cornstarch and water in a small
  bowl; add to saucepan. Cook and stir over medium heat
  until thickened and bubbly; cook and stir 2 minutes more.
  Serve with roast and, if you like, rice pilaf, rice or
  noodles.
  
  Makes 8 to 10 servings.
  
  Midwest Living | June 2014
  
  MM Format by Dave Drum - 15 June 2014
  
  Uncle Dirty Dave's Archives
 
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