Crockpot Cranberry Pork Roast
List of Ingredients
4 medium potatoes, peeled and cubed
1 3-lb. boneless pork top loin roast (single loin)
1 16-oz. can whole cranberry sauce
1 15-oz. can apricot halves, drained
1 medium onion, chopped
1/2 cup snipped dried apricots
2 Tbs sugar
1 tsp dry mustard
1/4 tsp ground red pepper
1 Tbs cornstarch
1 Tbs cold water
Recipe
Place potatoes in bottom of a 5-6 quart crockpot. Place meat on top of potatos. In a blender container or food processor bowl, combine cranberry sauce, drained apricots, onion, dried apricots, sugar, mustard, and red pepper. Cover and blend or process until nearly smooth.
Pour fruit mixture over pork. Cover and cook on low-heat setting for 5-1/2 to 6-1/2 hours. Remove roast and potatoes from cooker to platter. Cover and keep warm.
For sauce, transfer cooking juices from cooker to a 4-cup glass measure. Skim off fat. Measure 2 cups juice. Pour into a medium saucepan. Stir together cornstarch and the water. Add to saucepan, stirring to combine. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Slice roast. Serve sauce with potatoes and roast.
Makes 12 servings.
|
|
member logon
