Slow Cooker Cranberry Apple Pork Loin
We bought a pork tenderloin with the intention of finding a
new recipe to try. I have two shelves of
cookbooks, but where would I start my search process, you ask? Why, Pinterest, of course! I came up with four recipes that sounded good
and my husband was the one to make the choice.
We decided to try this one since it was pretty simple. I’ve never cooked pork before, so this was
our guinea pig, so to speak. The only
thing I would change is to add more salt when cooking. I thought it was hard to add salt “to taste”
when mixing ingredients that would be in a slow cooker all day, so I was pretty
conservative with the salt, which left the final product needing more in the
end. Other than that, it was really
tasty! The blog I originally got this
from said it was even better the next day, and she was right! We loved it even more for left-overs the next day and the day after that.
Cook
Time: 8 hours,
low
Serves: 4-6
Ingredients:
1 (3 to 4 lb) boneless pork loin roast
2 cloves garlic, minced
1 can whole cranberry sauce (not sliced
cranberry sauce)
1/4 c brown sugar
1/2 c apple juice
2 apples, cored, peeled and coarsely chopped
salt and pepper to taste
Preparation:
Place roast in slow
cooker; rub all over with the minced garlic. Add remaining ingredients and cook
on low for 7 to 9 hours. Pork should be about 160° when fully cooked. Serve
with Garlic Parmesan Roasted Potatoes.
This recipe can be found here.
No comments:
Post a Comment