Cranberry Pork Loin (crock pot style)

Missouri seasons are fickle.  If you don't like the weather, just wait a day or two.  We go from beautiful summer skies to days of rain.  Temps in the 90's to 75 degrees.  Swimsuits to cardigans.

Right now, we are in the middle of quite a few days of rain.  Cardigan weather.  Because 75 degrees is chilly!

And all of that has me dragging out the crock pot.

I love a good crock pot recipe, and boy did I find one!  (Thank you Pinterest!)  This recipe combines some unexpected ingredients that I never would have paired together........

Pork loin doused in cranberries?  YES!  ALL THE YESES!  I've made it twice in the last few weeks.  And you should too.......

Cranberry Pork Loin

(original source:  Julie's Eats and Treats)

3 lb pork loin

14 oz can of jellied cranberry sauce

1/2 cup of cranberry juice

1/2 cup of sugar

1 teas. mustard

1/2 teas. ground cloves

2 tbsp. cornstarch

2 tbsp. water

In a medium bowl, combine the jellied cranberry sauce, cranberry juice, sugar, mustard, and cloves.  Put the pork loin in a large crock pot, and pour the cranberry mixture over the loin.  Cover and cook on low for 6 to 8 hours.  

Remove loin from crock pot.  It should shred easily, if it's done.  Set aside.....

Pour all the liquid from the crock pot in a saucepan.  Bring liquid to a boil over medium heat.  While you are waiting for it to boil, combine the water and cornstarch in a separate bowl.  Add to the liquid once it's boiling.  Stir until the liquid thickens.  It will serve as the gravy!

Whip up some mashed potatoes as a side, and cover everything with the gravy......

Unexpected taste explosion.  The leftovers are great too.

So, if you are also experiencing fall-in-the-summer, drag out the crock pot for this easy, tasty dinner!  Then come back and tell me how much you loved it!

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