Pork loin with cranberries and orange, crock pot

Lynnda Cloutier


when choosing the pork loin, choose the blade end. Be sure to choose a fatter shorter loin over the longer skinnier ones. Look for 4 1/2 to 5 pound pork loin roast that is wide and short and steer clear from those that are long and narrow. Narrow pork loins don't fit as easily into a slow cooker and are prone to overcook and because they cook through more quickly. Serves six recipe and pic from America's test kitchen.

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one boneless pork loin roast, trimmed and tied at 1 inch intervals, see note
salt and pepper
1 tablespoon vegetable oil
one can whole berry cranberry sauce, 14 ounces
1/2 cup dried cranberries
1/2 cup orange juice
three strips orange zest, trimmed of white pith, 3 inches long each
1/8 teaspoon ground cinnamon

Directions Step-By-Step

dry pork with paper towels and season with salt and pepper. Heat oil in a large skillet over medium-high heat until just smoking. Brown pork well on all sides, 7 to 10 minutes.
Stir cranberry sauce, cranberries, orange juice, orange zest, and cinnamon into slow cooker. Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140 to 145° instant read thermometer, about four hours on low
Transfer pork to cutting board, tent loosely with foil, and let rest for 10 minutes. Let liquid settle for five minutes, then remove fat from surface using large spoon. Discard orange zest. Transfer braising liquid to pan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.
Remove twine from pork, slice into 1/2 inch thick slices and arrange on a serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.

About this Recipe

Course/Dish: Pork