After the great success of my last slow cooker pork, I decided to try another pork dish. I came across this recipe on Pinterest and the cranberry sauce sounded like the perfect complement to the pork. The cloves and mustard give the sauce a depth of flavor that perfectly captures fall. After the pork is cooked, the remaining juices is cooked down and thickened with cornstarch which creates a rich sauce.

Crock Pot Cranberry Pork

via julie’s eats & treats

Ingredients:

• 3 lb pork loin
• 1 (14 oz) can jelled cranberry sauce
• 1/2 cup cranberry juice
• 1/4 cup sugar // The original recipe called for 1/2 cup, but I didn’t want it to be overly sweet, so I reduced the amount. I didn’t miss the extra sugar.
• 1 tsp mustard
• 1/2 tsp ground cloves
• 2 tbsp cornstarch
• 2 tbsp cold water
• salt & pepper

Instructions:

1. Place roast in slow cooker. Season with salt & pepper.
2. In a medium-sized bowl, mash cranberry sauce, cranberry juice, sugar, and seasonings until well mixed. Pour mixture over pork loin.
3. Cover and cook on low for 6-8 hours.
4. Remove pork loin from slow cooker and place on a platter. Cover with tin foil to keep warm.
5. Measure 2 cup of liquid from the slow cooker using as much fat from the liquid as possible.
6. Pour liquid into saucepan and bring to a boil over medium heat.
7. In a small bowl, combine cornstarch and cold water to create a slurry. Stir slurry into saucepan. Cook and stir until thickened. Serve sauce over pork.