Monday, September 7, 2009

Cranberry Orange Pork Loin

Difficulty: **

This is a slow cooker recipe.

Ingredients:

2 tablespoons olive oil
One 3 to 4 lb. pork loin roast, tied
1 large sweet onion, coarsely chopped
salt and pepper
2 - 16 oz. cans of whole-berry cranberry sauce
Grated zest of 2 oranges (optional)
1 cup orange juice
2 teaspoons dried thyme leaves
1/2 cup beef broth

Spray the 5-7 qt. slow cooker with nonstick cooking spray.

Heat the oil in a large saute pan over high heat. Sprinkle the roast with 1 1/2 teaspoons salt and 1 teaspoon pepper and add to pan.

Saute the porch on all sides until brown. Transfer the roast to the slow cooker. Add the remaining ingredients and stir to combine. Cover the slow cooker and cook the roast on high for 4 hours or low for 8 hours.

Transfer the roast to the cutting board and cover loosely with aluminum foil. Let the meat rest for 15 minutes. Skim off any fat from the top of the sauce remaining in slow cooker. Stir and season with salt and pepper.

Carve the roast and cover with some of the sauce. Serve the remaining sauce in a gravy boat on the side.
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