Mrs. Regueiro's Plate: Crockpot Cranberry Pork Roast

Wednesday, November 24, 2010

Crockpot Cranberry Pork Roast

There are days when I come home from work and I wish dinner would magically make itself because I'm trying to finish a list of million things before the end of the day. It's that dreaded feeling when you walk in the kitchen and have no motivation. Thank goodness for a slow cooker or crock pot because it did the cooking all day for me while I was spent the day at work. The wonderful smell of a home-cooked meal while walking in my front door gave me a big sense of accomplishment. I really need to use my crock pot more on a daily basis because it really did save the day. Plus, I had more time to prepare some savvy side dishes to prepare alongside this wonderful pork roast. (Creamed leeks and celery root puree).

I came across this recipe while reading my google reader and realized it came from two of my favorite nesties, Kelsey and I had bookmarked it before from Jen. (Thanks gals!!) They both highly recommended this dish and it was so easy to put together the night before. I set aside 15 minutes to put the marinade together and set it inside the fridge so I would set it to cook before I left for work in the morning. The pork roast came out so juicy and fork-tender, and it's definitely a new crock pot favorite of ours. Plus, I bought these Reynolds oven liners for the crock pot and it saved me the agony of the burnt bottom mess from a crock pot. Buy these oven liners and your dish-washing husband will love you!!
Crockpot Cranberry Pork Roast
Adapted from An Apple a Day & Beantown Baker
1 - 3 lb pork roast or rib roast
1 teaspoon ground ginger
1/2 teaspoon dried mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons cornstarch
1 cup fresh cranberries
1/3 cup light brown sugar
1/3 cup raisins
3 cloves garlic, chopped
1/4 cup cranberry juice
1/4 cup orange juice
1 orange, thinly sliced
1 small lime, thinly sliced
1 lemon, thinly sliced


In a small bowl - add the ginger, mustard, salt, pepper and cornstarch and mix to combine.

In the oven liner bag, add the pork loin and mixed spices. Shake it up to coat. Place the oven liner bag into the crock pot.

Add the cranberries, sugars, garlic, and raisins. Pour in the cranberry and orange juice and top with the orange, lemon and lime slices.

Cover and cook on low for seven to eight hours.

Review: I loved how the tartness from the cranberries and the sharpness from the mustard balance each other - almost like a sweet and sour pork. This was a perfect slow roast meal from the crock pot and it paired well with the creamed leeks and celery root puree. I'm definitely going to making more crock pot meals to come, and asking Santa for the ultimate slow cooker.
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