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Prep Time30min
Total3hr0min
Servings4
Ingredients10
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Ingredients
2-3 pounds pork loin roast
Salt and pepper
2
tablespoons olive oil
1
medium white onion, chopped
1
cup dried cranberries
1/4
cup Cascadian Farm™ organic blackberry fruit spread
1
teaspoon chili powder
1
bay leaf
1
cup vegetable stock
1
cup water
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Instructions
Step
1
Season pork roast with salt and pepper on all sides. Heat a large cast iron skillet or sturdy pan over medium-high heat.
Step
2
Add oil to the pan and once the oil is hot, add pork roast and sear for 2-3 minutes on all sides.
Step
3
Transfer pork to a slow cooker with chopped onions, dried cranberries, jam, spices and stock.
Step
4
Pour water into the pan used to sear the pork and scrape up any bits in the pan. Pour that liquid over the pork in the slow cooker.
Step
5
Cover slow cooker and cook on high for 90-120 minutes. Test pork temperature with a meat thermometer. It should register 145-150°F in the thickest part of the roast. Remove meat to a serving tray and thicken sauce, if desired, by continuing to cook in slow cooker a few minutes more (or by mixing a teaspoon of corn starch with a teaspoon of water until smooth and whisking it into the sauce).
Step
6
Slice roast into 1/4-inch or 1/2-inch slices. Serve the pork drizzled with sauce from the slow cooker.
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No nutrition information available for this recipe
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