Cranberry Orange Pork Loin |
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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 10 |
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The original of this recipe was found in the Oct 2009 Family Circle magazine, but it has been slightly tweaked! Ingredients:
2 tablespoons extra virgin olive oil |
4 lbs pork loin, tied |
1/2 teaspoon salt |
1/2 teaspoon black pepper, freshly ground |
1 large sweet onion, chopped |
2 (16 ounce) cans whole berry cranberry sauce |
3 oranges, grated zest of, juice from |
2 1/2 teaspoons dried thyme leaves |
1/2 cup beef broth |
Directions:
1. Spray inside of a slow cooker insert with cooking spray.
2. In a large skillet, heat oil over high heat.
3. Sprinkle roast with salt & pepper, then put it in the skillet & cook 2 minutes per side, before transferring it to a slow cooker.
4. Add onion, cranberry sauce, orange zest, OJ, thyme & broth, then cover & cook on HIGH for 4 hours or on LOW for 8 hours, or until an inserted meat thermometer reads 145 degrees F.
5. Remove lid & transfer pork to a cutting board & cover it with aluminum foil, letting it rest 15 minutes before slicing it.
6. Skim the fat off the rest of the cooking liquid & use the liquid as a sauce over or along side the sliced pork.
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