tag:blogger.com,1999:blog-7640852335994454768.post1511366655233818928..comments2011-11-24T08:57:41.639-08:00Comments on 2014 a Brand New Year!: Pork loin Steaks.Unknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7640852335994454768.post-19937209124091276752010-04-01T18:01:23.636-07:002010-04-01T18:01:23.636-07:00From the Fix-It and Forget It cookbook (for slow-c...From the Fix-It and Forget It cookbook (for slow-cookers)<br /><br />Cranberry Pork Roast<br /><br />2 1/2-3 lb pork roast, boneless<br />16 oz can jellied cranberry sauce<br />1/2 cup sugar<br />1/2 cup cranberry juice<br />1 tsp dry mustard<br />1/4 tsp ground cloves<br />2 Tbsp cornstarch<br />2 Tbsp cold water<br />1 tsp salt<br /><br />Place roast in slowcooker.<br />Combine cranberry sauce, sugar, cranberry juice, mustard and cloves. Pour over roast.<br />Cover. Cook on Low 6-8 hours, or until meat is tender.<br />Remove roast and keep warm (I generally put foil over the plate with the roast and then throw a towel over it)<br />Skim fat from the juices (I'm not picky about this, I get a few spoonfuls worth, but leave a little in for flavor)<br />Measure 2 cups, adding water if necessary (this isn't necessary for me, because I use two cans of cranberry sauce, one jellied and one whole) Pour into saucepan and bring to a boil over medium high heat.<br />Combine cornstarch and cold water to make a paste. Stir into gravy. Cook and stir until thickened. Season with salt.<br />Serve with sliced pork.<br /><br />This recipe kicks much ass. I almost never have leftovers because everyone has eaten so much. It goes well with mashed potatoes.Jenniehttps://www.blogger.com/profile/04592010184161579887noreply@blogger.com