|
Cranberry Pork Roast
|
Ingredients:
- 1- 2lb boneless whole pork loin roast
- 1½ c Greaves Cranberry Sauce
- ¼ c Kozlik's Dijon mustard
- 3 tbsp brown sugar
- 3 tbsp lemon juice
|
- 1 med onion, quartered
- 1 stalk celery, rough chopped
- salt & pepper to taste
- 1 tbsp cornstarch
- ¼ c cold water
|
|
Directions:
- Place onion & celery in bottom of a 3 quart slow cooker. Place roast on top of vegetables. Combine Greaves Cranberry Sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4 to 4½ hours or until a meat thermometer reads 160°.
- Remove roast and keep warm. Strain cooking juices into a 2 cup measuring cup (if not enough, add water to measure 2 cups). In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Stirring constantly, bring to a boil and cook 2 minutes until thickened.
Serves 8
|
|
|
|