Crockpot Cranberry Porkloin
- 3 pound pork loin roast or rib roast
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1/4 teaspoon of ground cloves
- 1/2 teaspoon dried mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, chopped
- 1 (16-ounce) can whole berry cranberry sauce
- 1/3 cup golden raisins
- 1/3 cup cranberry juice or apple juice
- 1/2 small lemon, thinly sliced
- 1 green apple sliced
- 2-3 peeled yams or sweet potatoes
for fresh/frozen cranberries: 1 cup whole cranberries, 1/2 cup white sugar, 1/2 cup brown sugar. The cranberries will pop while they slow-cook. Smash with a spoon before serving.
Use a 4-6 quart slow cooker. Trim the excess fat off the meat. Place the meat into a plastic zippered bag and add cornstarch, ginger, mustard, cloves, salt, and pepper. Shake to coat. Take the meat out of the bag, and place into an empty slow cooker. Add cranberry sauce, (or your fresh cranberries & sugar), raisins, sliced green apple and garlic.
Pour in cranberry juice, and top with lemon slices. Place peeled sweet potatoes on top of meat. Cover and cook on low for 8 hours, or high for about 4 hours. If your meat isn’t quite as tender as you’d like before serving, cut it into a few chunks, then return to the pot to soak in more juice and flavor. Pull out sweet potatoes and prepare in a separate bowl. I like to mash them and add butter and salt. I serve our cranberry pork with mashed sweet potatoes and a green salad.
Recipe Cred: Stephanie O’Dea