Monday, December 28, 2009

Cranberry Pork Roast

I feel like I'm really on a pork kick lately. It goes so well with all kinds of fruits, and there are so many different cuts and uses for pork. This roast could even take the place of a beef roast at a holiday meal, especially since the cranberries make it so festive. Of course, I'm a little late for that since I've been out of town. First, my dad and I drove to Austin to visit my brother and my new niece who was born on November 11th. Then we went to Charlottesville, VA for Christmas with my grandparents. LOTS of time in the car and not so much time cooking healthful food. Joe gave me a lovely flame red enameled cast iron Dutch oven for Christmas, and I'm looking forward to using that very shortly!

Cranberry Pork Roast
adapted from: Beantown Baker

1 (2.5-3 lb) pork loin roast or rib roast
1 teaspoon ground ginger
1/2 teaspoon dried mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
1 cup fresh cranberries
1/2 cup white sugar
1/2 cup brown
1/3 cup dried cranberries
3 cloves garlic, chopped
1/3 cup cranberry juice
1/2 small lemon, thinly sliced


Mix dry spices and cornstarch together. Pat meat dry and rub spice mixture onto all surfaces of the meat. Add to a 4-6 qt slow-cooker.

Add fresh cranberries, sugar, dried cranberries, and garlic. Pour in cranberry juice, and top with lemon slices.

Cover and cook on low for 8 hours, or high for about 4. The longer you cook the meat, the more tender it will be.