Listed below is the original recipe for a crockpot. Being really stupid and wanting to get some of the meal out of the way, I bought a monster 8-pound pork loin at Costco, cut it into four pieces which I seared and put them in my biggest ceramic baking pan, and poured over the sauce. Sealed it up with foil and put it in a slow 250 oven. Stuck a thermometer through it into the middle of a piece. After nearly two hours, it's only up to 100 degrees. I'm scared ##### to undercook, and scared to make a loin tough. There was a confusing discussion of cooking pork badly once and I'm probably doing that. Any ideas?
Pork Roast With Cranberry
1 boneless pork loin roast (2 1/2 to 3 pounds -- I put it up to four pounds)
1 can (16 ounce) jellied cranberry SAUCE (not juice!)
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons corn starch
2 tablespoons cold water seasoning
Place pork roast in a crock pot. In a bowl mash the cranberry sauce and stir in sugar, cranberry SAUCE, mustard and cloves. Add to crock pot. Cover and cook on low for 6-8 hours until meat is tender.
Remove roast and keep warm. Remove fat from the top of the juice. Measure 2 cups of juice ("jus") from crockpot, making up any difference with water, and pour into saucepan. Bring to a boil over medium-high heat. Mix the cornstarch and water to make a paste and stir into the juice to make gravy. Cook while stirring until thickened. Add seasoning. Pour over sliced pork. This pork roast recipe will serve 6 to 8.
Pork Roast With Cranberry
1 boneless pork loin roast (2 1/2 to 3 pounds -- I put it up to four pounds)
1 can (16 ounce) jellied cranberry SAUCE (not juice!)
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons corn starch
2 tablespoons cold water seasoning
Place pork roast in a crock pot. In a bowl mash the cranberry sauce and stir in sugar, cranberry SAUCE, mustard and cloves. Add to crock pot. Cover and cook on low for 6-8 hours until meat is tender.
Remove roast and keep warm. Remove fat from the top of the juice. Measure 2 cups of juice ("jus") from crockpot, making up any difference with water, and pour into saucepan. Bring to a boil over medium-high heat. Mix the cornstarch and water to make a paste and stir into the juice to make gravy. Cook while stirring until thickened. Add seasoning. Pour over sliced pork. This pork roast recipe will serve 6 to 8.