Cranberry Cinnamon Glazed Pork Loin

Wednesday, December 23, 2009

This is one of the recipes that I learned at Diane Phillip's class for the slow cooker and it comes from her new cook book. It was by far the easiest recipe we learned and in my opinion the tastiest. Perfect for a special holiday meal, your guests will think you slaved all day {my kind of recipe}.

One 4-pound pork loin, rolled and tied with kitchen string or silicone bands
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 14 to 15 ounce cans of whole cranberry sauce
1/2 cup ruby port
2 tbsp balsamic vinegar
2 cinnamon sticks
1 whole clove
1/4 cup water mixed with 2 tbsp cornstarch

1. Season the pork with salt and pepper, and arrange in the insert of a 5 to 7 quart slow cooker {pretty standard}
2. In a bowl, combine the cranberry sauce, port and vinegar. Pour over the pork in the slow cooker and add the cinnamon and clove.
3. Cover and cook on low for 5 to 6 hours, until the pork registrars 165 on an instant read meat thermometer and the meat is tender.
4. Remove the meat from the cooker, and cover with aluminum foil and allow to rest for 15 minutes.
5. Strain the sauce into a saucepan, and bring it to a boil.
6. Whisk in the cornstarch mixture, and bring back to a boil. Taste for seasoning and adjust using salt or pepper. Slice the meat into 1/2-inch thick slices and serve the sauce on the side.

Delicious with some roasted carrots {find some funky ones at the farmers market} and potatoes gratin. Viola a divine holiday feast.

1 comment:

  1. Yummy! I'm on a cooking roll... I might just make this!


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