Crockpot- Cranberry Mustard Pork Loin

Dee · Post by **Dee** » Tue Oct 11, 2011 6:46 pm

1 boneless whole pork loin roast (2 pounds)
1 can (16 ounces) whole-berry cranberry sauce
1/4 cup Dijon mustard
3 tablespoons brown sugar
3 tablespoons lemon juice
1 tablespoon cornstarch or arrowroot
1/4 cup cold water

Place roast in a slow cooker.
Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast.
Cover and cook on low for 4 to 5 hours or until a meat thermometer reads 160°.
Remove roast and keep warm.
Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups.
In a small saucepan, combine cornstarch or arrowroot and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes.
Spread sauce over pork loin slices.

humbird753 · Post by **humbird753** » Sat Dec 03, 2011 10:18 am

Hi Dee,

Today I am looking via internet and this site for foods "I can eat." I came across this recipe. Sounds great! I am not a cook, but looks like I will need to become one. Question - Is dijon mustard dry or in containers like ketchup or other mustards?

Thank you.

Paula

Post by **tex** » Sat Dec 03, 2011 11:17 am

Hi Paula,

In case Dee doesn't log in today, I'll take a stab at the answer - I'm sure she is referring to a regular, wet formulation, with the consistency of paste. You should find it in the small jars similar to other types of mustard.

Good luck with the recipe.

Tex

humbird753 · Post by **humbird753** » Sat Dec 03, 2011 11:28 am

Tex - thank you for your reply. I appreciate the promptness of your reply as well, as I am planning on getting groceries today. This sure sounds like a great meal I can put in the crock pot tomorrow.

Paula

humbird753 · Post by **humbird753** » Mon Dec 05, 2011 9:50 am

Hi Dee,

It's obvious you "love" to cook! I made this yesterday and we had some friends over for dinner last night. It was delicious! I think I will learn I don't have to "starve" in spite of MC. Thank you.

Paula

Dee · Post by **Dee** » Mon Dec 19, 2011 9:03 pm

Paula,
I'm sorry that I missed your initial post, but my "bud" Tex caught the question and answered, of course, correctly!

Happy to hear that you & quests liked the cranberry pork loin.
As long as I'm around, you won't have to worry about starving...

I actually did another twist on a pound and a half pork loin tonight.
I made up a rub: Sorry, no recipe, just threw it together
In a 9x13 baking dish, I added 1/2 cup brown sugar or you could use maple syrup, (cut back by1/4 cup if using maple syrup, a little canola oil, then the spices:
Crushed red pepper
Chili powder
Cumin
Paprika
Garlic powder
Dried onion flakes
Don't be afraid to play around with herbs and spices. (Flavor)
Mix this all together in your baking dish and then put the pork loin in and rub the mixture all over it.
Let it sit for 30 minutes
Transfer the rubbed loin to a baking sheet.
Preheat oven to 425 degrees.
Bake 25-30 minutes
After taking out of the oven let the pork loin rest for 10 minutes, then slice.

While I was baking off the pork loin, I also cut the top off of a whole garlic bulb and poured a little extra virgin olive oil all around the top and popped that in foil and let it roast along with the pork.
I cut up and boiled red potatoes (I love their creaminess). Red potatoes were ready to mash with the roasted garlic for a creamy, not needing any milk, garlic mashed potatoes, when the pork came out of the oven.
Then I just served fresh steamed broccoli along with the meal.

starfire · Post by **starfire** » Sat Dec 31, 2011 9:21 am

Tried this over the holidays. Excellent!!

Love, Shirley