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
- 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
- Place roast in slow cooker. Season with salt & pepper.
- In a medium-sized bowl, mash cranberry sauce, cranberry juice, sugar, and seasonings until well mixed. Pour mixture over pork loin.
- Cover and cook on low for 6-8 hours.
- Remove pork loin from slow cooker and place on a platter. Cover with tin foil to keep warm.
- Measure 2 cup of liquid from the slow cooker using as much fat from the liquid as possible.
- Pour liquid into saucepan and bring to a boil over medium heat.
- 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.