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.
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.