I have a very yummy and EASY recipe to share with you all. As I have mentioned before I do a lot of scouring Pinterest to find easy meals that require minimal prep since I am also working full time and commuting a total of 3 hours a day to DC. I found a crock pot cranberry pork loin recipe that was originally posted on Julie’s Eats and Treats that I highly recommend for a fall meal. It is delicious!
You could prepare any veggy and/or starch with it, but since I am all about having quick options, I chose to do one of those steam in a bag for 3 mins veggies. I will be making this again since it was a big hit with DrH. Also, as it is important to have meals ready to go for the rest of the week, I shredded the leftover pork loin and put individual portions in to baggies for DrH to throw into his lunch bag.
- 3 lb pork loin
- 1 (14 oz) can jelled cranberry sauce
- 1/2 c. cranberry juice
- 1/2 c. sugar
- 1 tsp mustard
- 1/2 tsp ground cloves
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- Place roast in slow cooker. In a medium size bowl mash cranberry sauce; stir in cranberry juice, sugar and seasoning until mixed. Pour mixture over pork loin. Cover and cook on low for 6-8 hours.
- Remove pork loin from crock pot to platter and cover with tin foil to keep warm. Measure 2 c. of liquid from the crock pot using as much fat from the liquid as possible. Pour liquid into saucepan and bring to a boil over medium heat.
- In a small bowl combine cornstarch and cold water to make paste. Stir paste mixture into saucepan. Cook and stir until thickened. Serve with pork.