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Thursday, March 3, 2016

Slow Cooker Cranberry Pot Roast

Slow-Cooker Cranberry Pork Roast

This is a perfect hands-off, rustic dinner for the holiday season. Seasoned and seared pork, slow cooked with a slightly sweet and spicy cranberry sauce!


2-3 pounds pork loin roast
Salt and pepper
tablespoons olive oil
medium white onion, chopped
cup dried cranberries
cup Cascadian Farm™ organic blackberry fruit spread
teaspoon chili powder
bay leaf
cup vegetable stock
cup water

  • Season pork roast with salt and pepper on all sides. Heat a large cast iron skillet or sturdy pan over medium-high heat.
  • Add oil to the pan and once the oil is hot, add pork roast and sear for 2-3 minutes on all sides.
  • Transfer pork to a slow cooker with chopped onions, dried cranberries, jam, spices and stock.
  • Pour water into the pan used to sear the pork and scrape up any bits in the pan. Pour that liquid over the pork in the slow cooker.
  • Cover slow cooker and cook on high for 90-120 minutes. Test pork temperature with a meat thermometer. It should register 145-150ºF in the thickest part of the roast. Remove meat to a serving tray and thicken sauce, if desired, by continuing to cook in slow cooker a few minutes more (or by mixing a teaspoon of corn starch with a teaspoon of water until smooth and whisking it into the sauce).
  • Slice roast into 1/4-inch or 1/2-inch slices. Serve the pork drizzled with sauce from the slow cooker.

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