Thursday, January 31, 2008

Cranberry-Glazed Pork Roast

Look at me contributing a recipe! I wish it was mine. haha! =) It's a good one, though, and easy.

Courtesy of my friend Mark. But I think I found out he got it online.


· 1 Can (16 oz) Jellied Cranberry Sauce
· ½ Cup Sugar
· ½ Cup Cranberry Juice Cocktail
· 1 Teaspoon Dry Mustard
· ¼ Teaspoon Cloves
· 1 Boneless, Extra-Lean Sirloin Pork Roast (3 Pounds)
· 2 Tablespoons Cornstarch
· 2 Tablespoons Cold Water
· Salt to Taste


In a medium bowl, mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard, and cloves. Place pork roast in slow cooker and pour cranberry sauce mixture over it. Cook on low setting for six to eight hours or until meat is tender. Remove roast and keep warm. With a metal spoon, skim the fat from the liquid in the slow cooker. Pour two cups of the liquid (add water to fill out if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend the cornstarch and cold water to make a paste; stir gradually into the boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve the sauce with the pork.

Makes 12 servings.

This goes great with mashed potatoes (you can use the cranberry sauce for the potatoes too)!

1 comment:

Rissa and Jared said...

sounds very yummy--will put on my "To Try" list for sure.