Ingredients
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1 (16 ounce) can whole berry cranberry sauce
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1/3 cup port wine or 1/3 cup cranberry juice
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1/4 cup sugar
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1/2 small lemon, thinly sliced
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1/3 cup golden seedless raisins
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2 tablespoons candied ginger, diced
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1/2 teaspoon dry mustard
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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3 tablespoons cornstarch
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2 tablespoons cold water
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1 garlic clove, minced
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rice, cooked
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2 1/2-3 lbs boneless pork loin roast
Instructions
- Put the roast in slow cooker.
- Mix in a bowl, cranberry sauce, port, and sugar.
- Stir in lemon, raisins, garlic, ginger, mustard, salt, and pepper.
- Pour over roast Cover and cook on low 6-7 hours or until meat is 170°F.
- Remove roast and keep warm Measure 3 cups of cooking juices and pour into saucepan.
- Bring to a boil.
- In a cup dissolve cornstarch in cold water.
- Stir into saucepan.
- Cook, stirring until thickened.
- Slice roast and serve over rice with sauce on top.