Friday, January 10, 2014

Cranberry Pork Tenderloin

For those who like pork and using a crockpot this is a recipe you will enjoy.  I was a bit hesitant because of the seasoning cloves but found that just a pinch did not hurt but enhanced the flavor. Thickening the sauce and drizzling it over the pork made this simple dish a bit of elegance.  I would definitely make this for guests.  Impressive and it takes little prep to put this meal on your table.

Little effort to make a very delicious as well as healthy meal.

Approx. 2 to 3 lb. pork tenderloin or pork roast
1 T cooking oil
salt and pepper
1- 16 oz. whole cranberry sauce
1/2 cup water
1/4 cup sugar
1 tsp. dry mustard
2 T cornstarch
1/2 tsp. cloves(I used a pinch)
2 T. cold water

Brown pork in a skillet with 1 T oil ..

I used a pork tenderloin but any pork roast will work

Pour ingredients over pork

Place pork in a slow cooker/crockpot; sprinkle with salt and pepper.  In a medium bowl stir together, cranberry sauce, water, sugar,cloves and mustard.  Pour over roast.  Cover and cook on low setting for 6 to 7 hours or high 3 to 3 1/2 hours.

Transfer pork to platter, cover to keep warm. Skim any fat off juices.  Measure 2 cups juice to saucepan.  In a small bowl combine cornstarch and cold water add to saucepan.  Stir until thickened and bubbly.  Cook and stir a minute more.

Serve sauce with roast and a vegetable and starch of choice. I used rice pilaf.

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