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!
Ingredients:
- 2-3 pounds pork loin roast
- Salt and pepper
- 2
- tablespoons olive oil
- 1
- medium white onion, chopped
- 1
- cup dried cranberries
- 1/4
- cup Cascadian Farm™ organic blackberry fruit spread
- 1
- teaspoon chili powder
- 1
- bay leaf
- 1
- cup vegetable stock
- 1
- 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.
