Cranberry-glazed pork roast
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Jellied cranberry sauce |
| ½ | cup | Sugar |
| ½ | cup | Cranberry juice cocktail |
| 1 | teaspoon | Dry mustard |
| ¼ | teaspoon | Cloves |
| 1 | Sirloin pork roast, extra-lean and boneles | |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Cold water |
| Salt to taste | ||
Directions
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 6 to 8 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 2 cups of the liquid (add water to fill out the measure, if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste.
Serve with pork Makes 12 servings.
Posted to MC-Recipe Digest V1 #231 Date: Fri, 4 Oct 1996 09:55:00 -0700 From: tpogue@... (terry pogue) (by way of Evelyn Mangham <emangham@...>)
NOTES : Nutrition (per serving) 316 calories