Pork Loin With Cranberries And Orange Crock Pot Recipes

Steps:

• 1. 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.
• 2. 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
• 3. 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.

Steps:

• Place pork roast in a slow cooker. Mash cranberry sauce in a bowl; stir in sugar, cranberry juice, mustard, cloves, and salt. Pour cranberry mixture over pork roast.
• Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
• Skim fat from cranberry mixture in slow cooker. Measure 2 cups of cranberry mixture, adding water if necessary. Pour into saucepan and bring to a boil. Whisk cold water with cornstarch until pasty; pour into cranberry mixture. Cook and stir until thickened, 5 to 10 minutes. Serve alongside pork.

Steps:

• In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
• Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).

Steps:

• Place pork in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove pork and keep warm. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes or until thickened. Serve with pork.

Steps:

• Rub salt onto pork tenderloin and place in bottom of crock pot. (You may lightly brown it in a small amount of oil, if you wish.).
• In a medium bowl, place onion, celery, cranberry sauce, orange juice, dry mustard, cinnamon, lemon juice, honey, brown sugar and chili sauce. Stir and pour over pork tenderloin.
• Turn crock pot on high for first hour and then allow to cook an additional 2 to 3 hours. Lift lid and quickly place orange slices over pork without stirring. Cook an additional hour.
• In a small bowl mix cornstarch and cold water. Add last 10 minutes of cooking time for thickening purposes.
• Serve over cooked rice and enjoy!