Saturday, May 30, 2009

Pork Loin With Cranberry Sauce

You know that can of jellied cranberry sauce that you have in the pantry? The one that you forgot to put into a pretty glass dish last Thanksgiving? And then you forgot that you had it come New Year's Eve when you went to make your crockpot meatballs...so then you bought yet another can? (Go ahead and look in your pantry; you know it's in there. I'll wait)
Well, here's a way to lay it to rest without actually having to throw it out. This is a tasty and easy recipe. The pork loin is made in the crock pot and the sauce ingredients are simply stirred together and heated in a sauce pan before serving. Add a steamed veggie on the side and your meal is complete!

Pork Loin With Cranberry Sauce

2 1/2- 3 pound pork loin (I used a boneless blade roast)
Montreal Grill Seasoning

(didn't I tell you this was going to be easy?)

Sprinkle roast liberally with seasoning, place in crock pot, fat side down, and set temperature to high. Cook on high for two hours then reduce heat to low. Continue cooking until internal temperature of meat is 165 degrees (approximately 2 hours)

Meanwhile, in sauce pan combine the following:

1/2 can jellied cranberry sauce
1/4 cup apple cider vinegar
2 Tbsp mustard
3 Tbsp brown sugar
1/4-1/2 tsp liquid smoke
1/2 tsp garlic powder
1/2 tsp italian seasoning
A couple of splashes of Tabasco (depending on your taste)
salt and pepper to taste

Whisk together above ingredients. Heat thoroughly. Serve atop pork loin.... or chicken breasts.. or meatballs. Your choice.

6 comments:

Chow and Chatter said...

thats great recipe thanks for posting

Mags said...

you're welcome! I just love comments!

Moogie said...

Okay girl, between this delicious looking Pork Loin and my Tiramisu Cupcakes, we kick butt.

Mags said...

Hey Moogie, I just scrolled through your entire blog and I saw no such recipe for Tiramisu Cupcakes. Are you holding out on us??

Jaime said...

wow that looks so delicious. and like something that even i could make :)

Mags said...

try it Jaime... it's a no-fail recipe!