Thanks Donna Hanna & Susan Pitts for this recipe!

Prep: 15 minutes                                 Cook 4-8 Hours

Yield: 12 servings

 Per Serving: Calories 252, Fat 9.3g (sat 3.0g), Protein 23.5g, Carbohydrates: 17.0g   

Fiber 0g ,   Cholesterol 68mg,   Iron 1.1mg,   Sodium 169mg,    Calcium  17mg

Exchanges: 1 Starch, 3 Lean meat.


Cooking spray

1 (3 lb) boneless pork loin roast, trimmed

1 (16 oz) can whole-berry cranberry sauce

¼ cup steak sauce

1 tablespoon brown sugar

1 teaspoon prepared mustard

2 tablespoons water

2 tablespoons cornstarch                                            or


3 pounds pork loin

1 can cranberry sauce, whole

2 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

2 tablespoons orange marmalade

Coat large nonstick skillet with cooking spray; place over med/high heat. Add roast, cook until browned on all sides. Place roast in a 4 to 5 quart electric slow cooker coated with cooking spray.

 Combine cranberry sauce and next 3 ingredients; pour over roast. Cover with lid and cook on high-heat setting 4 to 5 hours. Or cook on high-heat setting 1 hour and reduce to low-heat setting and cook 7 hours (I chose the latter).

Remove roast from sauce cover and keep warm.

Combine water and cornstarch in a separate bowl and whisk until smooth.

Slowly stir cornstarch mixture into sauce in slow cooker. Pour mixture into a 1-quart microwave safe glass measure. Microware at High 2 minutes stirring after 1 minute.

Serve roast with gravy.



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