Saturday, October 18, 2008

Slow-Cooked Cranberry Pork Roast

As a Taurus, one of my astrological traits is a love of all things sensual - especially food. Rich, delicious, flavorful dishes that fill the tummy, winter dishes that are usually shelved through the heat of sumer - I can not wait to start cooking these again once the weather starts to cool. Stews and roasts are a particular favorite, and a crock pot or slow cooker are the perfect way to guarantee moist, tender meats and perfectly seasoned veggies with little effort on your part.

One of my favorite slow cooker dinners is Cranberry Pork Roast. Served with red cabbage and brown rice, it is a fabulous dinner and enough to feed the whole family.

1 (3 to 4 lb) boneless pork loin roast
2 cloves garlic, minced
1 can whole cranberry sauce
1/4 c brown sugar
1/2 c apple juice
2 apples, cored, peeled and coarsely chopped
salt and pepper to taste

Place roast in slow cooker; rub all over with the minced garlic. Add remaining ingredients and cook on low for 7 to 9 hours. Pork should be about 160° when fully cooked. Serve with rice.
Serves 4 to 6.