For most of my life, I’ve lived in a different state than my Daddy. Luckily, the bank he works for has opened a couple of branches out here in the last couple of years. Even luckier, the bank chose him as the guy to come out here once a month to keep an eye on things. This means I get to see him for dinner every month, which I enjoy so much.
Some months we go out to dinner and some months I cook. For this month’s visit, I had my recipe chosen well in advance. My dad loves pork loin and cranberries, so this was sure to please. Served with a simple spinach salad and garlic rice pilaf, this easy slow cooker meal did not disappoint.
Slow Cooker Cranberry-Orange Pork Roast
1 (3 lb.) pork loin roast or rib roast
1 tsp. ground ginger
1/2 tsp. dried mustard
1/2 tsp. salt
1/2 tsp. pepper
2 TBSP cornstarch
1 c. fresh cranberries
1/3 c. light brown sugar
1/3 c. golden raisins
3 cloves garlic, chopped
1/3 c. cranberry juice
1/4 c. orange juice
1 small orange, thinly sliced
1. Place ginger, mustard, salt, pepper, and cornstarch in a plastic bag and shake to mix. Add pork and shake once more, to coat.
2. Place coated pork loin in slow cooker. Add cranberries, both sugars, raisins, and garlic. Pour in juices, then top with orange slices.
3. Cover and cook on low for seven-eight hours.