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Recipe of the Month Meats & Seafood - Slow-Cooker Cranberry Pork Roast

  • 3 pounds pork loin roast
  • 2 tablespoons cornstarch
  • 1 teaspoon ground ginger
  • 1/2 teaspoon dried mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (16-ounce) can whole berry cranberry sauce
  • 1/3 cup golden raisins
  • 1 clove garlic, chopped
  • 1/3 cup cranberry juice
  • 1/2 small lemon, thinly sliced

Place the meat into a plastic zippered bag and add cornstarch, ginger, mustard, salt, and pepper. Shake to coat. Remove the meat from the bag and place into a 4- to 6-quart slow cooker. Add cranberry sauce, raisins, and garlic. Pour in cranberry juice, and top with lemon slices.
Cover and cook on low for eight hours or high for four hours. If your meat isn’t quite as tender as you’d like before serving, cut it into a few chunks, and then return to the pot to soak in more juice and flavor.
Submitted By: Shirley Revis
Montgomery Farmers Co-op
Number of Servings: 0
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