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Four Ingredients? I’m in! Crock-pot Cranberry Pork

16 Apr

Sometimes you come across a recipe so simple and it turns out so well that you immediately add it to your list of family favorites; Crock-pot Cranberry Pork is one of them.

First of all, it is cooked in a crock-pot, that wonderful invention from the 70’s which millions of busy people embraced. For whatever reason, the crock-pot is often looked upon with disdain. Bah, sez I! The crock-pot is an efficient tool that can produce a meal with little effort on the cook’s part, freeing up time for things like blogging, walking the dog and perhaps even working…

Here are the ingredients for Crock-Pot Cranberry Pork:

  • 1 (16 oz) can whole berry cranberry sauce
  • 1/2 c. French dressing
  • 1 onion sliced (I used 1/2 onion which was plenty)
  • 1 (3 lb.) boneless pork loin roast

Combine the cranberries, French dressing and onion in a medium bowl. Place the meat in the crock-pot and pour the sauce over the roast. Cover and cook on high for 4 hours or low for 8. Pork is done when internal temperature reaches 160 degrees F.

One additional thing I did was to thicken the sauce after the meat was done cooking. I removed the pork and

Crock-Pot Cranberry Pork

kept it warm, cranking up the crock-pot to its highest setting. I mixed 1 tbl. corn starch with 2 tbl. cold water and stirred it into the hot liquid to make gravy. I let it cook for 5-10 minutes, stirring occasionally.

THAT’S IT!! Seriously – could it be any easier? I served it with mashed potatoes, steamed zucchini and a chewy loaf of bread. Delish!

PS I forgot to take a picture before we ate – this one is the leftovers from the fridge. Still gorgeous!

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Posted by on April 16, 2011 in Recipe

 

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