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
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!