I feel like most of my dinner recipes lately are pork recipes. Like I've said before, I usually make it once a week. MOst of the time in the crock pot. It's just so easy and makes enough for dinner and lunch the next day.
So yes, I make pork a lot.
This recipe was in the most recent Kraft foods magazine. If you don't already subscribe, you should consider it. It's a quarterly magazine. Every time I get it, I find tons of new recipes. They are all simple recipes with not too many ingredients. My kind of recipes for sure!
THis meal screamed fall, which is why I made it immediately. Maybe I thought if I made it, fall will come sooner. One can dream, right? Anyhow, the only change I made was how I cooked the meat. I accidentally put my crockpot on high and by the time I realized it, it was two hours into cooking. I turned it down to low for the remainder of the time (praying it wouldn't be over cooked). And it was perfect. Tender enough but not completely falling apart. The sauce was my favorite part of this dish, sweet and savory. definitely worth making and will be made here many times this fall. Enjoy!
Slow Cooker Cranberry- Orange Pork Roast
Adapted from Kraft Foods
HEAT oil in large skillet on medium-high heat. Add meat; cook 4 to 5 min. on each side or until browned on both sides. Transfer meat to slow cooker.
MIX cranberry sauce, dressing and soy sauce; pour over meat. Cover with lid.
COOK on HIGH for 2 hours then turn to LOW for another 2-3 hours. Remove meat from slow cooker, reserving liquid in slow cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in slow cooker. Cook, covered, on HIGH 10 min. or until thickened.
SLICE meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce