I was a little apprehensive about serving this recipe to my family, because it has some strong flavors that they aren’t particularly keen on. However, it went over really well, and the pork was so tender…it was kind of hard to slice!
For anyone concerned about the ‘pink-y’ color to the pork…it’s fully cooked that’s from the cranberry sauce 🙂
Cranberry-Apple Pork Loin
1 (14 oz can) whole-berry cranberry sauce
1/4 orange juice
1/3 cup chopped shallots
1 tbsp white wine vinegar
1 inch section of ginger, peeled and grated
1 tsp dijon mustard
2 pounds boneless pork loin, trimmed of fat
salt and pepper to taste
2 apples, peeled, cored and cut into chunks
1 tbsp cornstarch dissolved in 3 tbsp hot water
1. Stir together the cranberry sauce, juice, shallots, vinegar, ginger and mustard in the slow cooker crock.
2. Season the pork loin with salt and pepper to taste on all sides, and place it in the crock. Spoon some of the sauce over the pork.
3. Cover and cook on low for 6 to 8 hours. During the last hour of cooking add the apples.
4. Place the pork on a cutting board and tent with foil, letting it rest for 10 minutes. While the pork is resting, add the cornstarch mixture into the sauce and cook.
5. To serve, slice the pork adding sauce and apples over the slices.
Adapted from a recipe located in the 2014 February Issue of Family Fun.