This recipe is wonderful for holiday parties or for your family. The reason being-It is festive with the cranberries and easy to make because once it is in the slow cooker, you can carry on with your day. My cute friend Alison brought this meal to me when I had just come home from the hospital after having my third baby Claire. It was the middle of January and this wonderful, hearty meal hit the spot!
Since then, I have made it many times. I chose to make it for our Christmas neighborhood progressive dinner a couple of years ago. It was hot and ready when we arrived at our house for the main course after visiting two other houses for the appetizer and salad. Everyone really enjoyed it.
So on to the recipe…hope you enjoy it like we have.
Get your 3 pound boneless pork loin or tenderloin. I usually use the tenderloin because I prefer that cut of meat. Brown your pork in a hot skillet. As you see in this picture this tenderloin is just over a pound so I am browning each one individually. You want to get your pan hot before you place the meat in it. Leave it in the pan until it comes off easily and then flip it to brown another side.
In the meantime mix together a can of whole cranberry sauce (make sure you get the whole cranberry sauce and not the jellied cranberry), Worcestershire sauce, brown sugar and yellow mustard.
Coat slower cooker with non-stick spray. Place the browned pork in and then pour the sauce over the pork and put the lid on. Cook on high for 4-5 hours or low for 6-8 hours. This picture is about half way through the cooking process.
This recipe makes yummy gravy to eat with Garlic Mashed Potatoes. Grab your 3 1/2 pounds of russet potatoes. Peel and cut potatoes into 1 inch cubes. Place in a stock pot, cover with water and bring to a boil. Reduce heat and add garlic.
Let’s talk about chopping fresh garlic. When I first got married I bought a garlic press and it was exhausting to clean. I would watch the cooks on TV smash it with a knife and that made it easy to peel and chop, so I decided to try it. It’s actually pretty easy. First buy your fresh garlic.
Place a big chopping knife with a wide blade over one clove of garlic.
Move your knife and the clove should be flattened. (If not hit it again) The skin should come off easy now and you can chop the flattened garlic. Once it is chopped you can add it to the boiling potatoes.
Cook till the potatoes are very tender. Heat half and half in a saucepan until simmering. Once the potatoes are cooked, drain them in a strainer. Add heated cream, salt and cheese. Mash with potato masher or with a mixer. (Be careful not to whip them.) Let stand 5 minutes to thicken.
Take pork out of slow cooker and cut in slices. Serve pork and mashed potatoes with cranberry gravy! Delicious!
Cranberry Pork Roast
3 lb. boneless pork loin or tenderloin
16 oz. can whole cranberry sauce
1/4 cup Worcestershire sauce
1 Tablespoon brown sugar
1 teaspoon yellow mustard
Brown the roast on all sides in a skillet with vegetable oil. Place in a slow cooker coated with cooking spray. Combine the rest of the ingredients and pour over roast. Cook on high 4-5 hours. Remove roast and pull apart. Thicken sauce in slow cooker with water and cornstarch. Return roast to slow cooker. Serve with mashed potatoes.
Garlic Mashed Potatoes
3 1/2 lb. russet potatoes
16 oz half and half or 1 cup heavy cream and 1 cup milk
6 cloves garlic, crushed
6 oz. shredded Parmesan cheese
Peel and cube potatoes. Cover with water and bring to a boil. Reduce heat and add garlic. Drain when cooked and tender. Heat half and half in a saucepan until simmering. Add to potatoes. Add salt and cheese. Mash. Let stand 5 minutes to thicken.