| 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
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