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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 6 |
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The colorful cranberry sauce in this recipe has a sweet tart flavor that makes it a wonderful accompaniment to juicy pork. There is plenty of sauce for each serving of pork.Jessica Philleo, Carmel, Indiana Ingredients:
1 package (12 ounces) fresh or frozen cranberries, thawed |
1 package (12 ounces) frozen pitted dark sweet cherries, thawed |
1/4 cup packed brown sugar |
1/4 cup marsala wine or unsweetened apple juice |
1/3 cup raspberry vinaigrette |
1 large red onion, sliced |
1 large apple, peeled and sliced |
1 boneless whole pork loin roast (4 pounds) |
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed |
1 teaspoon coarsely ground pepper |
2 teaspoons cornstarch |
2 teaspoons water |
Directions:
1. In a large saucepan, combine the cranberries, cherries, brown sugar and wine. Cook over medium heat until the berries pop, about 15 minutes. Stir in vinaigrette.
2. Place half of the onion and apple in a 4- or 5-qt. slow cooker. Cut roast in half; add to slow cooker. Top with remaining onion and apple. Pour cranberry mixture over top. Sprinkle with rosemary and pepper. Cover and cook on low for 8-10 hours or until meat is tender.
3. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat. Yield: 10 servings (5 cups sauce).
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