Slow Cooker Cranberry Crusted Dijon Pork Loin Recipe
Sweet pork roast with whole berry cranberry sauce and cranberry juice. Dry mustard gives a little zing!
1 - 3-4
boneless pork loin
1 - 16
can whole berry cranberry sauce
salt & pepper
Optional: 1/2 cup sugar or honey
Gravy just before serving:
juice from slow cooker
or to taste
Rinse pork loin and pat dry.
Salt and pepper outside of roast.
Place fat side UP in slow cooker.
In a medium bowl, stir whole cranberry sauce, leaving cranberries whole.
Gently stir in cranberry juice, mustard, cloves and optional sugar or honey.
Spoon over pork loin, keeping as many of the whole cranberries on top of the pork loin as possible.
Cook on low in slow cooker for 6-8 hours.
(Or 5-6 hours: on high for the first hour, and low for the remainder.)
Cut into slices just before serving and serve immediately.
When pork loin is fully cooked, remove 2 cups of juice from the slow cooker.
Place in a sauce pan and bring to a boil on the stovetop.
Separately, mix 2 tablespoons cornstarch with 2 tablespoons water.
Slowly add to boiling juice, stirring all the while.
Gravy will thicken in a minute or two.
Stir in 3/4 teaspoon salt or to taste.
Serve immediately over pork loin slices.
The gravy in this recipe is also delicious over mashed potatoes made with red new potatoes. (I leave the skins on.)