Cranberry Pork Roast

When it comes to food, this time of year usually brings about thoughts of turkey.  With that turkey comes thoughts of cranberries, but cranberries are not just for turkey.  Chicken and pork pair well with the tart little berries as well.  The cranberry and pork juices from this roast make a fantastic gravy to serve with the pork.

After looking at a variety of cranberry pork recipes, this is the one I have come up with that I use the most.  I love the sweet flavor and the spices.  Best of all, I love the ease of this roast and the smell as it cooks in the slow-cooker.

Cranberry Pork Roast

Roast

2 1/2 - 3-lb boneless rolled pork loin roast

14.5-oz can whole cranberry sauce

1/2 cup sugar

1/2 cup cranberry pomegranate juice (or your own favorite cranberry juice blend)

1 tsp grated orange peel (or 2 Tbsp orange juice)

1 tsp dry mustard

1/4 tsp ground cloves

1/8 tsp ground nutmeg

Place the roast in the slow cooker.  Mix together sugar, cranberry sauce, juice, grated orange peel, and spices.  Pour over the roast.  Place lid on slow cooker.  Cook on low for 5-7 hours, or until meat is tender.  Remove the roast and keep warm while making the gravy.

Roast before cooking

Gravy

2 cups juices from pork roast

2 Tbsp cornstarch

2 Tbsp cold water

1 tsp salt (optional)

Skim the fat from the juices.  Measure 2 cups of juices, adding water if necessary.  Pour into a saucepan and bring to a boil.  Mix the cornstarch and water into a paste.  Stir into gravy.  Continue stirring and cooking until thickened.  Season with salt, if desired.  Remove from heat.  Serve with sliced pork.