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CRANBERRY PORK ROAST
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| 2009-02-26: The framework was stolen from "Mr. Food" and now enters our manipulating kitchen. |
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| Ingredients: |
4 Medium potatoes, peeled and cut into 1" cubes.
3 lb. Pork Roast; boneless, center-cut, rolled and tied.
16 oz. whole berry cranberry sauce
5.5 oz. Apricot Nectar
1 Onion, small, chopped
1/2 Cup Coarsely chopped Dried Apricots
1/2 Cup Sugar
1 t Dry Mustard
1/4 t Red Pepper Flakes
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| Procedures: |
- Place the potatoes in a slow cooker and place the roast over the potatoes.
- In a large bowl, combine the remaining ingredients; mix well and pour over the roast.
- Cover and cook on the high setting for 5-6 hours.
- Remove the roast to a cutting board and slice thinly.
- Plate with potatoes and sauce.
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| Notes: |
2009-10-17: Projected
2009-03-07: We checked the meat at 6 hours and it seemed tough to the fork.
At 7.5 hours, the instant-read said 185 = over cooked!
Next time, we'll try roasting the roast and making the sauce independently with reduction, as pork and fruit do go well together.
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