| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Crockpot, Pork | 12 | Servings | |
INGREDIENTS
| 16 | oz | Jellied cranberry sauce |
| 1/2 | c | Sugar |
| 1/2 | c | Cranberry juice cocktail |
| 1 | ts | Dry mustard |
| 1/4 | ts | Cloves |
| 1 | Sirloin pork roast, extra-lean and boneles | |
| 2 | tb | Cornstarch |
| 2 | tb | Cold water |
| Salt to taste |
INSTRUCTIONS
In a medium bowl, mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard, and cloves. Place pork roast in slow cooker and pour cranberry sauce mixture over it. Cook on low setting for 6 to 8 hours or until meat is tender. Remove roast and keep warm. With a metal spoon, skim the fat from the liquid in the slow cooker. Pour 2 cups of the liquid (add water to fill out the measure, if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with pork Makes 12 servings. Posted to MC-Recipe Digest V1 #231 Date: Fri, 4 Oct 1996 09:55:00 -0700 From: tpogue@IDS2.IDSONLINE.COM (terry pogue) (by way of Evelyn Mangham <emangham@ix.netcom.com>) NOTES : Nutrition (per serving) 316 calories
A Message from our Provider:
“Rainbows – a gift from God”