1 (3-4 lb) boneless or loin pork roast 1 cup ground or finely chopped cranberries 1/4 cup honey 1 teaspoon freshly grated orange peel 1/8 tsp ground cloves 1/8 tsp grated nutmeg
Sprinkle roast with salt and pepper. Place in a slow cooker. In a small bowl combine remaining ingredients, pour over roast. Cover and cook on low for 8-10 hours, or until roast is tender. Slice and serve hot.
Simple to the point of ridiculousness, and really good. (I used Penzey's Minced Orange Peel, and I didn't need to rehydrate it first - the extended cooking time gave it plenty opportunity to soak up liquid and integrate into the sauce and the flavor.)
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timeasmymeasure
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Date: 2009-02-04 04:44 pm (UTC)1 (3-4 lb) boneless or loin pork roast
1 cup ground or finely chopped cranberries
1/4 cup honey
1 teaspoon freshly grated orange peel
1/8 tsp ground cloves
1/8 tsp grated nutmeg
Sprinkle roast with salt and pepper. Place in a slow cooker. In a small bowl combine remaining ingredients, pour over roast. Cover and cook on low for 8-10 hours, or until roast is tender. Slice and serve hot.
Simple to the point of ridiculousness, and really good. (I used Penzey's Minced Orange Peel, and I didn't need to rehydrate it first - the extended cooking time gave it plenty opportunity to soak up liquid and integrate into the sauce and the flavor.)