Sunday, December 12, 2010

Cranberry Pork Loin

What a perfect recipe to serve for Christmas!

It is delicious, easy to prepare (only 4 ingredients) and it's made in a crock pot so the tireless cook can attend to decorating, wrapping last minute gifts or visiting with guests.

*NOTE: For a better presentation, I would have warmed up a bit of cranberry sauce in the microwave and drizzled over top right before serving--after cooking for so long, the sauce lost its color and "moved off" the top of the meat. My guys didn't care--they devoured this roast!


1 (5-8 lb.) Pork loin
1 can cranberry sauce
seasoned salt
1/2 cup brown or Dijon mustard

Sprinkle roast with seasoned salt to taste. Place in crockpot. Spread mustard over top of pork as if "icing" it. Stir cranberry sauce and pour over top. Cook on high 1-2 hours, then on low for 6 hours (180 degrees on meat thermometer).

*I cooked mine on high the whole time because I needed to serve it earlier--but it led to the meat falling apart--which normally is not a problem, but it doesn't look as good when you plate it.


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