This recipe is delicious during the Fall and Winter, holidays, or any time you love eating cranberry sauce. The photo doesn’t do it justice. I put a little pic in the box up there so you can see how it looks before cooking.

Cranberry Pork Roast

Ingredients:
3 lb. pork loin roast
salt and pepper to taste
1 15-16oz. can whole berry cranberry sauce
1/4-1/2 cup honey or brown sugar
1/4 cup cranberry juice
2 Tbsp. orange or Lemon juice
1 tsp. dry ground mustard
1 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves

Directions:
Sprinkle salt and pepper on both sides of pork loin then put into sprayed crockpot.  Add the rest of the ingredients to meat. You could also just mix cranberry sauce, sugar, juices, and spices together in a medium bowl then pour over pork.  Cover and cook on LOW up to 8 hours or high 4-5 hours. To serve just carefully remove roast to a plate or cutting board. Let rest for 5 minutes then slice and spoon the gravy over meat. See note about thickening gravy below. This tastes great with stuffing, over rice, or with mashed potatoes.

Note—To thicken gravy: Thirty minutes before meat is done remove roast then take out some of the juice from slow cooker. Combine the 2 Tbsp. cornstarch and cold water and mix together until smooth.  Stir this into juice mixture from roast and pour back into crockpot to get warm.

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